Cherry Clafouti French Cherry Custard Cake Recipe

Name: Cherry Clafouti French Cherry Custard Cake
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 2 cups fresh or frozen pitted cherries; 4 large eggs; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; Vanilla; 1 1/2 cups whole milk; Icing Sugar

Indulge in this delightful Cherry Clafouti, a French-inspired custard cake that's as easy as baking a pancake! Perfect for breakfast or dessert, this versatile recipe can be adapted with your favorite summer fruits like blueberries, raspberries, peaches, or apricots. Learn the secret to preventing soggy fruit and discover how to use apples in this classic dish. Serve warm, chilled, or at room temperature – the perfect ending (or beginning!) to any day. This recipe makes 6 servings in a specific sized pan (see instructions for details).

Prep Time 20 mins

Cook Time 105 mins

Calories 205.9 kcal

Protein 16g

Rating 3.5 (2 Reviews)

Cherry Clafouti French Cherry Custard Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Clafouti French Cherry Custard Cake

2 cups fresh or frozen pitted cherries
4 large eggs
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
Vanilla
1 1/2 cups whole milk
Icing Sugar

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How to Make Cherry Clafouti French Cherry Custard Cake

Preheat oven to 325°F (160°C). Grease and flour a 9-inch pie dish or oven-safe skillet.
In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until pale and slightly thickened.
Whisk in 1 cup all-purpose flour until just combined (do not overmix).
Gradually whisk in 1 1/2 cups whole milk until smooth.
Gently fold in 2 cups fresh or frozen pitted cherries (if using frozen, do not thaw). If using very juicy fruit (like cherries, blueberries, raspberries) toss with 2 tablespoons of flour before adding to batter to absorb excess moisture.
Pour batter into the prepared dish. If using apples, sauté 1 medium apple, peeled, cored, and thinly sliced, in 1 tablespoon of butter until softened before gently folding into the batter.
Bake for 50-60 minutes, or until the clafouti is puffed and golden brown, and a toothpick inserted into the center comes out clean.
Let cool slightly before serving warm, at room temperature, or chilled. Dust with powdered sugar, if desired.