In this recipe, a vanilla-scented custard works exquisitely with sweetly tart cherries, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
By Sarah Schiffman
Here in Seattle, summer sort up sneaks up on us. It quietly tiptoes in with asparagus and rhubarb in late spring and trails slowly with the faint glow of sun lingering later and later on the night’s horizon. Every day our windows open a little wider and slowly but surely we peel off our sweaters, shed our rain boots, and begin to bare our skin to match the quiet rise of the thermometer. 
When it comes to savoring the first tastes of summer, I find myself turning to the Clafoutis, a traditional French dessert that serves as a catch-all for any summer bounty you decide to throw its way. In this recipe, the vanilla-scented custard works exquisitely with the sweetly tart cherries, winding itself around the fruit and following it to the plate, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
Cherry Vanilla Clafoutis
- Total Time: 80 minutes
- Yield: up to 8 servings 1x
Description
A delightful French dessert, Cherry Vanilla Clafoutis combines a vanilla-scented custard with sweetly tart cherries for an elegant and easy-to-eat treat.
Ingredients
- 1 1/4 cups (295ml) milk
- 1/3 cup (67g) granulated sugar
- 3 eggs
- 1/2 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 vanilla bean, seeds scraped
- Pinch of salt
- 1/2 cup (64g) all-purpose flour
- 8 oz pitted cherries
- 1/3 cup (67g) granulated sugar for topping
Instructions
- Preheat the oven to 350°F (176°C). Butter an 8-cup fireproof baking dish or 4 individual ramekin dishes.
- In a blender, combine the milk, 1/3 cup (67g) of sugar, eggs, vanilla extract, almond extract, and the seeds from the vanilla bean. Blend until smooth.
- Add a pinch of salt and the flour to the blender, and blend again until fully incorporated and smooth.
- Pour a 1/4-inch layer of the batter into the prepared baking dish or ramekins. Place in the oven for about 5-7 minutes, or until a film of batter has set in the bottom of the dish.
- Remove from the oven and spread the pitted cherries over the set batter. Sprinkle the remaining 1/3 cup (67g) of sugar over the cherries.
- Pour the rest of the batter over the cherries and sugar.
- Bake in the preheated oven for 45-60 minutes, or until the clafoutis is puffed and golden brown, and a knife inserted into the center comes out clean.
- Let cool slightly before serving. The clafoutis will sink slightly as it cools.
Notes
Clafoutis is best served warm, but can be enjoyed at room temperature. Store leftovers in the refrigerator for up to 2 days. For a twist, try using other fruits like berries or stone fruits. The addition of almond extract enhances the vanilla flavor beautifully.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 22
- Sodium: 60
- Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 75
Sarah, that is gorgeous!! I made a cherry clafoutis a while back and I ate half of it all by myself. :) So proud of that! :)