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Ina Garten Cherry Clafoutis

Ina Garten Cherry Clafoutis - recipe card
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A classic French dessert featuring sweet cherries baked in a tender, custard-like batter. This rustic treat is lightly sweet with bursts of fruitiness, perfect for a simple yet elegant ending to any meal.

Ingredients

Scale
  • 1 tablespoon unsalted butter, softened, for greasing
  • 1 pound fresh sweet cherries, pitted and stems removed
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 375°F / 190°C. Using the softened butter, generously grease a 9-inch round baking dish, ensuring all sides are coated to prevent sticking and allow for easy removal after baking. A well-greased dish ensures the clafoutis releases cleanly without breaking.
  2. Arrange the pitted cherries in a single layer at the bottom of the prepared dish. This ensures even distribution and prevents the cherries from clumping together during baking, allowing each bite to have a balanced fruit presence.
  3. In a large mixing bowl, whisk together the eggs and granulated sugar vigorously until the mixture becomes pale yellow and slightly thickened, about 2-3 minutes. This step incorporates air for a lighter texture in the final clafoutis, so whisk energetically but avoid over-beating which can make it dense.
  4. Gradually sift the all-purpose flour into the egg-sugar mixture while whisking continuously. Whisk until the flour is fully incorporated and no lumps remain, creating a smooth paste-like consistency. Sifting prevents flour clumps that could lead to uneven baking.
  5. Slowly pour in the whole milk while whisking to combine. Add the vanilla extract and kosher salt, and whisk until the batter is homogeneous and silky. Avoid overmixing to prevent developing gluten, which can make the clafoutis tough; stop as soon as everything is blended.
  6. Let the batter rest at room temperature for 10 minutes. This allows the flour to fully hydrate and results in a more uniform bake without raw flour pockets, while also letting any air bubbles settle for a smoother texture.
  7. Pour the rested batter evenly over the cherries in the baking dish. Gently tap the dish on the counter a few times to release any trapped air bubbles, which helps prevent uneven rising or holes in the baked clafoutis.
  8. Place the dish in the preheated oven and bake for 35-40 minutes. The clafoutis is done when it is puffed, golden brown on top, and a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 25 minutes to prevent collapsing from sudden temperature changes.
  9. Remove the clafoutis from the oven and transfer to a wire rack. Let it cool for at least 15 minutes; it will deflate slightly as it cools, which is normal and indicates proper setting. Cooling allows the custard to firm up for easier slicing.
  10. Dust the top with confectioners’ sugar just before serving, if desired. Serve warm or at room temperature, slicing into wedges for individual portions. The sugar adds a subtle sweetness and visual appeal without overpowering the delicate cherry flavor.

Notes

Store leftover clafoutis covered in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F / 177°C for 8-10 minutes until warmed through. Freezing is not recommended as the custard-like texture may become watery upon thawing.

Nutrition

Keywords: cherry clafoutis, Ina Garten recipe, French dessert, baked cherry dessert, custard cake, easy dessert, summer dessert, cherry recipe, clafoutis recipe, family dessert, weekend baking, rustic dessert

Find it online: https://inagartendishes.com/ina-garten-cherry-clafoutis-recipe/