Fresh Cherry Clafoutis, Vanilla Bean

Pitted sweet cherries baked in a vanilla bean custard until puffed and lightly golden; dust with powdered sugar.

# Components:

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 -

There is a rustic charm in watching dessert puff up and turn golden, making every occasion feel effortless but celebratory.
The combination of tart cherries and creamy, vanilla-speckled custard somehow tastes even better than it looks.

02 -

If you skip properly buttering the dish, the clafoutis will stick stubbornly and lose its beautiful shape.
Whipping the eggs and sugar until truly pale and thick gives the fluffiest custard—don't rush this step.

03 -

Baking until just set preserves the custard’s tender texture—overbaking will make it rubbery.
Real vanilla bean makes the flavor sing, but if you must use extract, add it with the eggs for best distribution.