Fresh Cherry Clafoutis Vanilla Bean (Printable)

Light vanilla-bean custard studded with fresh cherries, baked until puffed and golden—ideal for summer gatherings.

# Ingredient List:

→ Fruit

01 - Fresh sweet cherries, pitted — about 3 cups

→ Custard batter

02 - Large eggs — 3
03 - Granulated sugar — 1/2 cup
04 - Vanilla bean, split and seeds scraped, or pure vanilla extract — 2 tsp
05 - Salt — pinch
06 - All-purpose flour — 3/4 cup
07 - Whole milk — 1 cup
08 - Heavy cream — 1/4 cup
09 - Unsalted butter, melted and cooled — 2 tbsp

→ For the pan

10 - Unsalted butter — 1 tbsp, for greasing
11 - Granulated sugar — 1 tbsp, for dusting the pan

→ For serving (optional)

12 - Powdered sugar, for dusting
13 - Whipped cream or vanilla ice cream, optional

# Directions:

01 - Set the oven to 350°F and position a rack in the center.
02 - Generously butter a 9-inch round baking dish or cast-iron skillet and sprinkle 1 tablespoon granulated sugar evenly over the buttered surface.
03 - Spread the pitted cherries in an even layer across the prepared dish.
04 - In a mixing bowl, whisk the eggs and 1/2 cup granulated sugar until pale and slightly thickened.
05 - Add vanilla seeds (or 2 teaspoons extract) and a pinch of salt to the egg mixture and blend briefly.
06 - Sift the flour into the bowl and whisk until just combined, avoiding overmixing.
07 - Slowly whisk in the milk, heavy cream, and melted cooled butter until the batter is smooth and pourable.
08 - Pour the batter evenly over the cherries and bake on the center rack for 35–40 minutes, until puffed, golden at the edges, and a knife inserted in the center comes out clean.
09 - Allow to cool slightly in the dish; dust with powdered sugar if desired and serve warm or at room temperature.

# Expert Tips:

01 -
  • The custard bakes up so creamy that nobody suspects how simple it really is to make.
  • Without any fuss, it lets fresh cherries shine—perfect for lazy days when you want something special without breaking a sweat.
02 -
  • If you rush the whisking and skip sifting, the batter turns out lumpy and heavy—patience pays off.
  • Trying frozen cherries works in a pinch, but letting them thaw and drain well stops the dessert from going soggy in the middle.
03 -
  • Pitting the cherries ahead of time saves a rush at the last minute—sticky hands and all.
  • Greasing and sugaring the pan gives the clafoutis its signature caramelized edge that's too good to skip.
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