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Round golden French cherry clafoutis filled with visible halved red cherries in a white fluted baking dish

Photo: fugzu / Wikimedia Commons · CC BY 2.0

Baking

French Cherry Clafoutis with Vanilla & Almond

Juicy cherries bake into a softly set vanilla-almond custard with puffed golden edges, making an elegant dessert from one bowl and one baking dish.

Developed for DishGal · Updated 2026-09-15

Baking
Prep20 min
Cook42 min
Total92 min
Cost$2.15

Directions

  1. Prepare the baking dish

    Arrange a rack in the center and heat the oven to 350°F. Generously butter the bottom, corners and sides of a shallow 3-quart round ceramic baking dish, about 11 to 12 inches across. Set it on a rimmed sheet pan for easier handling.

  2. Season the cherries

    Toss the pitted, halved cherries with the kirsch or lemon juice and 1 tablespoon granulated sugar. Let them stand for 10 minutes, then drain any pool of juice so the custard is not diluted.

  3. Whisk the custard batter

    In a large bowl whisk the eggs and 2/3 cup sugar for 45 seconds until smooth and slightly lightened. Whisk in the flour and salt until no dry pockets remain. Gradually whisk in the milk, cream, vanilla, almond extract and lemon zest. The batter should be thin, like crêpe batter.

  4. Arrange the fruit visibly

    Arrange the cherries cut-side up in a single layer in the buttered dish, including their released juice only if it measures less than 2 tablespoons. Pour the batter slowly around the fruit so the red cherry tops remain visible.

  5. Bake to a soft set

    Sprinkle with the optional almonds and bake the dish on its sheet pan for 38 to 44 minutes. The clafoutis is ready when the edges are puffed and deep gold, the center gives one gentle wobble, and an instant-read thermometer inserted into custard between the cherries registers 185 to 190°F. Do not wait for a completely rigid center.

  6. Cool before dusting

    Transfer the baking dish to a rack and cool for 30 minutes; the dramatic puff will settle into a tender custard as it stands. Dust with confectioners’ sugar just before serving so the sugar remains visible.

  7. Slice and serve

    Cut the warm clafoutis into 8 wedges with a thin knife, wiping the blade between cuts. Serve directly from the fluted dish or lift wedges onto plates, keeping the browned edge and cherry-studded top intact.

Why this works

Why it worksDraining excess cherry juice preserves a creamy set, while halving the fruit distributes it evenly and keeps the red tops visible after baking.
Why it worksRoom-temperature dairy combines smoothly with the eggs, and adding it gradually prevents flour lumps without requiring a blender.
Why it worksA wide, shallow buttered dish exposes more custard to the oven's heat for a browned edge; the 185 to 190°F target sets the eggs without baking away their tenderness.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Oven-safe rectangular baking dish holding a finished baked meal Compare on AmazonOven-safe baking dishA shallow three-quart dish gives the custard room to brown at the rim while keeping the cherries visible across the surface.See current options → Bowl of vegetables resting on a digital kitchen scale Compare on AmazonDigital kitchen scaleGram weights keep the flour and cherries precise so the batter sets softly instead of turning cakey or watery.See current options → Two heat-resistant oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-resistant oven mittsSecure hand protection is essential when moving a heavy ceramic baking dish and its sheet pan into and out of a 350°F oven.See current options →

Swaps & notes

Easy swaps

  • Use thawed frozen dark cherries when fresh are unavailable. Drain them in a sieve for 20 minutes, pat dry and weigh 450 grams after draining.
  • Replace the kirsch with lemon juice for an alcohol-free dessert. The small amount of almond extract still reinforces the cherry aroma.
  • A 12-inch cast-iron skillet can replace the ceramic dish. Butter it generously, do not preheat it empty and begin checking at 35 minutes because metal transfers heat faster.

Cook notes

  • The 92-minute total includes the 10-minute cherry rest within active prep and a 30-minute cooling period; much of the cooling time is unattended.
  • Pitting the cherries is practical and guest-friendly. Traditional versions sometimes retain the stones, but serving a dessert with hidden pits creates a tooth hazard.
  • The licensed photograph clearly shows a round golden custard dessert densely studded with halved red cherries in a fluted dish; this recipe matches the visible fruit, browned surface and broad round presentation.

Storage

Cool leftovers, cover and refrigerate within 2 hours for up to 3 days. Serve chilled, at room temperature after no more than 1 hour out, or reheat individual wedges at 300°F for 8 to 10 minutes. The custard may release some moisture after freezing, so freezing is not recommended.

Questions

Why is my cherry clafoutis rubbery?

It was likely overbaked or overmixed. Whisk only until smooth and remove it at 185 to 190°F while the center still wobbles gently; it continues setting as it cools.

Can I make clafoutis in advance?

It is best warm or at room temperature, but you can bake it up to one day ahead. Refrigerate covered, then warm the whole dish at 300°F for about 12 minutes and dust with sugar after reheating.

How do I keep cherries from making the custard watery?

Use firm ripe fruit, weigh it after pitting, macerate briefly and drain any large pool of juice. Thawed frozen fruit needs an especially thorough 20-minute drain and a gentle blot with towels.

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French Cherry Clafoutis with Vanilla & Almond
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1. Prepare the baking dishArrange a rack in the center and heat the oven to 350°F. Generously butter the bottom, corners and sides of a shallow 3-quart round ceramic baking dish, about 11 to 12 inches across. Set it on a rimmed sheet pan for easier handling.
2. Season the cherriesToss the pitted, halved cherries with the kirsch or lemon juice and 1 tablespoon granulated sugar. Let them stand for 10 minutes, then drain any pool of juice so the custard is not diluted.
3. Whisk the custard batterIn a large bowl whisk the eggs and 2/3 cup sugar for 45 seconds until smooth and slightly lightened. Whisk in the flour and salt until no dry pockets remain. Gradually whisk in the milk, cream, vanilla, almond extract and lemon zest. The batter should be thin, like crêpe batter.
4. Arrange the fruit visiblyArrange the cherries cut-side up in a single layer in the buttered dish, including their released juice only if it measures less than 2 tablespoons. Pour the batter slowly around the fruit so the red cherry tops remain visible.
5. Bake to a soft setSprinkle with the optional almonds and bake the dish on its sheet pan for 38 to 44 minutes. The clafoutis is ready when the edges are puffed and deep gold, the center gives one gentle wobble, and an instant-read thermometer inserted into custard between the cherries registers 185 to 190°F. Do not wait for a completely rigid center.
6. Cool before dustingTransfer the baking dish to a rack and cool for 30 minutes; the dramatic puff will settle into a tender custard as it stands. Dust with confectioners’ sugar just before serving so the sugar remains visible.
7. Slice and serveCut the warm clafoutis into 8 wedges with a thin knife, wiping the blade between cuts. Serve directly from the fluted dish or lift wedges onto plates, keeping the browned edge and cherry-studded top intact.