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Easy Creamy Fresh Cherry Clafoutis Recipe with Vanilla Bean

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A simple and elegant dessert featuring a silky custard and fresh cherries, enhanced with the subtle depth of vanilla bean. Perfect for spring and summer, this clafoutis is quick to prepare and delightful to serve warm or at room temperature.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted (Bing or Rainier recommended)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 3 large eggs, at room temperature
  • 1/3 cup (65g) granulated sugar, plus extra for sprinkling
  • 1/3 cup (40g) all-purpose flour
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • Pinch of salt
  • Butter, unsalted and softened, for greasing the dish

Instructions

  1. Preheat your oven to 350°F (175°C) and butter your baking dish thoroughly. Dust a little sugar over the buttered surface to help create a delicate crust while baking.
  2. Rinse and pit about 2 cups (300g) of fresh cherries. If using frozen cherries, thaw completely and drain excess juice.
  3. In a medium bowl, combine 1 cup (240ml) whole milk and 1/2 cup (120ml) heavy cream. Add 3 large eggs one at a time, whisking until smooth and slightly frothy (about 2-3 minutes).
  4. Stir in 1/3 cup (65g) granulated sugar, the seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract), and a pinch of salt.
  5. Gradually sift 1/3 cup (40g) all-purpose flour into the wet mixture while whisking to avoid lumps. The batter should be smooth and pourable.
  6. Let the batter rest for 10 minutes at room temperature to hydrate the flour and improve texture.
  7. Spread the pitted cherries evenly across the bottom of the prepared baking dish.
  8. Pour the batter over the cherries; it will look thin but will set beautifully during baking.
  9. Bake for 35-40 minutes until the clafoutis puffs slightly and turns golden around the edges. The center should be set but still jiggle gently when shaken.
  10. Let cool for about 10 minutes before dusting with powdered sugar and slicing. Serve warm or at room temperature.

Notes

If edges brown too quickly, loosely cover with foil halfway through baking. Do not overbake; the custard continues to set as it cools. Resting the batter for 10 minutes improves texture. Use a cherry pitter to avoid pits. Vanilla bean seeds add a lovely speckled look and deeper flavor compared to extract.

Nutrition

Keywords: cherry clafoutis, vanilla bean dessert, creamy cherry dessert, easy clafoutis recipe, spring dessert, summer dessert, custard dessert

Find it online: https://junomeals.com/easy-creamy-fresh-cherry-clafoutis-recipe-with-vanilla-bean-perfect-for-dessert/