Description

Craving a dessert that’s elegant yet effortless, with a burst of juicy cherries? This Cherry Clafoutis is your perfect treat! This classic French dessert combines a creamy, custard-like batter with sweet or tart cherries, baked to golden perfection and dusted with powdered sugar

Ingredients

Here’s what you need to make this Cherry Clafoutis. Each ingredient adds to the creamy, juicy, and flavorful magic.

Eggs (3): Provide structure and a custard-like texture.
Whole Milk (1 cup): Adds creaminess to the batter.
Whole Milk Greek Yogurt (1/2 cup): Brings richness and a slight tang.
Granulated Sugar (1/3 cup): Sweetens the batter lightly.
All-Purpose Flour (1/2 cup): Forms the base for the batter.
Sea Salt (1/2 teaspoon): Balances the sweetness.
Vanilla Extract (1/4 teaspoon): Adds a warm, sweet note.
Almond Extract (1/4 teaspoon): Enhances the cherry flavor with a nutty hint.
Melted Butter (1/4 cup): Adds richness and a silky texture.
Lemon Zest (from 1/2 lemon): Brings a bright, citrusy lift.
Pitted Sweet or Tart Cherries (1 cup): The star ingredient, adding juicy bursts of flavor.
Powdered Sugar (for dusting): Creates a sweet, elegant finish.
Toasted Sliced Raw Almonds (for serving): Add a crunchy, nutty topping.

Substitutions and Variations

Cherries: Use fresh or frozen pitted cherries (thawed and drained) or swap with berries like blueberries or raspberries.
Flour: Substitute with gluten-free all-purpose flour for a gluten-free version.
Sugar: Replace with cane sugar, coconut sugar, or maple syrup (reduce to 1/4 cup for syrup).
Greek Yogurt: Use plain yogurt, sour cream, or dairy-free yogurt for a vegan option.
Butter: Swap with coconut oil or vegan butter for dairy-free.
Almond Extract: Use more vanilla extract or a splash of amaretto for a similar flavor.
Add-Ins: Mix in 1/4 cup chocolate chips or dried fruit for extra flavor.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Batter

In a medium bowl, whisk together 3 eggs, 1 cup whole milk, 1/2 cup whole milk Greek yogurt, 1/3 cup granulated sugar, 1/2 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon vanilla extract, and 1/4 teaspoon almond extract until just mixed.
Add 1/4 cup melted butter and zest of 1/2 lemon, stirring until thoroughly combined.
Cover the bowl with plastic wrap and let the batter rest for 30 minutes at room temperature.

Tip: Resting the batter helps the flour hydrate, creating a smoother texture.

Step 2: Prep the Oven and Ramekins

Preheat your oven to 350°F (175°C).
Grease eight 6-ounce ramekins with butter or cooking spray.

Tip: Place ramekins on a baking sheet for easier handling and to catch any drips.

Step 3: Assemble the Clafoutis

Divide the batter evenly among the greased ramekins, filling each about halfway.
Spread a layer of 1 cup pitted sweet or tart cherries on top of the batter in each ramekin.

Tip: If using frozen cherries, pat them dry to prevent excess liquid in the batter.

Step 4: Bake

Bake for 30–35 minutes, until the clafoutis is lightly golden brown and barely set in the middle (it should jiggle slightly).
Let cool for 10 minutes to set further.

Tip: Check at 30 minutes—if browning too quickly, cover loosely with foil.

Step 5: Serve

Dust each clafoutis with powdered sugar and sprinkle with toasted sliced almonds.
Serve warm or at room temperature.

Tip: Toast almonds in a dry skillet over medium heat for 2–3 minutes, stirring until golden, for the best flavor.