Fresh Cherry Clafoutis Vanilla Bean

Juicy cherries set in a vanilla-scented custard; lightly golden, rustic French clafoutis for warm or room-temperature serving.

# Ingredient List:

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 -

It’s a dessert you can serve straight from the baking dish and nobody complains about presentation.
Juicy cherries and silky vanilla custard are the sort of effortless luxury that makes weeknight dinners feel celebratory.

02 -

Once I was impatient and tried to slice it piping hot; the custard hadn’t set and the whole thing collapsed—let it cool a bit.
Pitting cherries by hand might seem tedious, but skipping it means dodging pits at the table (and possibly chipped teeth).

03 -

Let your vanilla bean steep briefly in the milk for a richer flavor before adding to the batter.
Butter the baking dish thoroughly, getting into every edge, for beautifully bronzed sides.