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Perfect Sour Cherry Clafoutis Recipe with Easy Vanilla Bean Cream

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A comforting and simple French dessert featuring tart sour cherries baked in a tender custard batter, topped with a silky vanilla bean cream. Perfect for summer and beyond, this clafoutis is quick to make and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (300g) sour cherries, pitted and drained
  • 1/2 cup (65g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk (or cream for extra richness, or coconut/oat milk for dairy-free)
  • 1 vanilla bean pod, split and seeds scraped (or 1 tsp pure vanilla extract)
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 tsp almond extract (optional)
  • Pinch of salt
  • Powdered sugar for dusting
  • 1 cup (240ml) heavy cream
  • 2 tbsp (15g) powdered sugar (for cream)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) oven-safe baking dish with about 1 tablespoon of melted butter.
  2. Pit and drain the sour cherries well if using frozen or fresh. Scatter them evenly in the bottom of the prepared baking dish.
  3. In a mixing bowl, whisk together the flour, granulated sugar, and a pinch of salt.
  4. Add the eggs one at a time, whisking thoroughly after each until the batter is smooth and slightly thick.
  5. Slowly whisk in the milk and the remaining 1 tablespoon melted butter. Add almond extract and scrape in the seeds from the vanilla bean pod (or add vanilla extract).
  6. Pour the batter carefully over the cherries in the baking dish, ensuring even distribution of fruit.
  7. Bake for 35-40 minutes until the edges are puffed and golden and a knife inserted near the center comes out clean but custard is still tender.
  8. Let the clafoutis cool for about 15 minutes to settle and develop custardy texture.
  9. While baking, whip the heavy cream with powdered sugar and seeds from another vanilla bean pod until soft peaks form. Keep chilled until serving.
  10. Dust the clafoutis with powdered sugar and serve with generous dollops of vanilla bean cream on top or on the side.

Notes

Drain sour cherries well to avoid soggy batter. Use room temperature eggs for smooth batter. Whip cream in a chilled bowl for best volume. Check clafoutis starting at 30 minutes to avoid overbaking. Cover with foil if edges brown too fast. Can be made gluten-free with almond flour and dairy-free with coconut or oat milk. Leftovers keep up to 2 days refrigerated and reheat gently at 300°F for 10 minutes.

Nutrition

Keywords: sour cherry clafoutis, cherry dessert, vanilla bean cream, easy clafoutis, French dessert, summer dessert, gluten-free clafoutis, dairy-free clafoutis

Find it online: https://twinkletaste.com/perfect-sour-cherry-clafoutis-recipe-with-easy-vanilla-bean-cream/