Fresh Cherry Clafoutis Vanilla Bean

Juicy cherries baked in a vanilla custard for a rustic French dessert, best served warm or at room temperature.

# What You Need:

01 - 400 g (about 2 1/2 cups) fresh sweet cherries, pitted

02 - 3 large eggs

03 - 100 g (1/2 cup) granulated sugar

04 - 1 vanilla bean, split and seeds scraped

05 - 80 g (2/3 cup) all-purpose flour

06 - 1/4 teaspoon salt

07 - 250 ml (1 cup) whole milk

08 - 60 ml (1/4 cup) heavy cream

09 - 1 tablespoon unsalted butter, melted and cooled

10 - Butter for greasing

11 - 1 tablespoon powdered sugar, for dusting

01 - Preheat the oven to 180°C (350°F). Butter a 24 cm (9–10-inch) round baking dish or pie dish.

02 - Spread the pitted cherries evenly over the bottom of the prepared dish.

03 - In a mixing bowl, whisk together eggs and sugar until pale and slightly thickened.

04 - Add the vanilla seeds and whisk in the flour and salt until smooth.

05 - Gradually whisk in the milk, cream, and melted butter until the batter is well combined and free of lumps.

06 - Pour the batter evenly over the cherries in the baking dish.

07 - Bake for 35–40 minutes, or until the clafoutis is puffed, lightly golden, and just set in the center.

08 - Allow to cool for 15 minutes. Dust with powdered sugar before serving.

09 - Serve warm or at room temperature.

01 -

This is the kind of dessert that shouts summer, with juicy cherries swimming in creamy custard—utter poetry after dinner.
It comes together in one bowl, and even a little mess just gives it more character.

02 -

Pouring hot melted butter into cold batter will seize it and make the custard dense, so always cool your butter first.
Using cherries straight from the fridge seems innocent, but it lengthens bake time and can leave you with a soggy bottom.

03 -

Dry cherries thoroughly before adding them to the dish so the custard sets properly.
If you like a more traditional texture, leave pits in the cherries to lend a subtle almond note (just warn your guests).