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cherry clafoutisa
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Cherry Clafoutis

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • Cherries about 2 cups – Traditionally unpitted, but we live in modern times and value our teeth
  • 3 large eggs – The backbone of the custard situation
  • ½ cup granulated sugar – Sweet but not tooth-aching
  • ¾ cup whole milk – Yes whole. This is not the time to be skimmy
  • ½ cup all-purpose flour – Don’t overthink it
  • 1 tsp vanilla extract – Because desserts without vanilla feel suspicious
  • ¼ tsp salt – Tiny amount huge impact
  • Butter – For greasing the dish and living your best life
  • Powdered sugar optional – For dramatic flair at the end

Instructions

  • Preheat your oven to 350°F (175°C).
  • Yes, do this first. Not later. Not “in a minute.” Right now.
  • Butter your baking dish generously.
  • Use an 8–9 inch dish. If you think you’ve added enough butter, add a little more. Trust.
  • Spread the cherries evenly in the dish.
  • No need to be artsy. Just don’t stack them like a cherry skyscraper.
  • Whisk the eggs and sugar together.
  • Go until it looks pale and slightly thick. No arm workout required.
  • Add milk, vanilla, and salt.
  • Whisk again. You’re basically making a very chill custard base.
  • Whisk in the flour until smooth.
  • Lumps are the enemy here. Take 30 extra seconds and beat them into submission.
  • Pour the batter over the cherries.
  • It’ll look thin. That’s normal. Don’t panic.
  • Bake for 40–45 minutes.
  • The clafoutis should be puffed, lightly golden, and just set in the center.
  • Cool slightly, then dust with powdered sugar.
  • This is optional, but also… why skip joy?