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Quick and Creamy Cherry Clafoutis

Ruth M. Moran
A light and fluffy French dessert, this Cherry Clafoutis blends fresh cherries with a creamy, protein-rich batter.
Easy to prepare, it’s perfect for weeknight treats or weekend gatherings. Dusted with powdered sugar and topped with almonds, it offers a delightful balance of sweetness and crunch in every bite.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snacks
Cuisine French, Vegetarian
Servings 8

Equipment

  • 1 medium mixing bowl
  • Whisk
  • 8 x 6-ounce ramekins
  • 8 x 6-ounce ramekins
  • Baking Sheet or Oven-Safe Dish
  • Measuring cups and spoons
  • Plastic Wrap

Ingredients
  

  • 3 large eggs
  • 1 cup whole milk
  • ½ cup whole milk Greek yogurt
  • cup granulated sugar
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup unsalted butter melted
  • Zest of ½ lemon
  • 1 cup pitted sweet or tart cherries
  • Powdered sugar for dusting
  • Toasted sliced almonds for garnish

Instructions
 

  • Prepare the Batter Base: Start by cracking 3 large eggs into a medium mixing bowl. Add 1 cup of whole milk and ½ cup of Greek yogurt to create a creamy foundation.
    Sprinkle in ⅓ cup granulated sugar, ½ cup all-purpose flour, and ½ teaspoon sea salt. Add ¼ teaspoon vanilla extract and ¼ teaspoon almond extract for a fragrant, nuanced flavor.
    Using a whisk, gently beat all ingredients together until smooth and just combined, taking care not to overmix to keep the batter light and airy.
  • Incorporate Butter and Lemon Zest: Next, melt ¼ cup of unsalted butter until warm but not hot.
    Slowly drizzle the melted butter into the batter while stirring to ensure even distribution.
    Add the zest of half a lemon to brighten the flavors and add a subtle citrus aroma.
    Stir thoroughly until the mixture is completely uniform, creating a silky-smooth batter that will bake into a tender, custard-like texture.
  • Rest the Batter: Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the batter rest at room temperature for 30 minutes.
    This step allows the flour to fully hydrate and the flavors to meld, which ensures a soft, custardy clafoutis.
    Resting also improves the texture so that the final dessert has a delicate, melt-in-your-mouth quality.
  • Preheat the Oven and Prepare Ramekins: While the batter is resting, preheat your oven to 350°F (175°C).
    Lightly grease eight 6-ounce ramekins with butter or nonstick spray to prevent sticking.
    This ensures each portion will come out cleanly after baking and maintain a perfect shape.
    Place the ramekins on a baking sheet for easier handling in and out of the oven.
  • Fill the Ramekins with Batter: Once rested, give the batter a gentle stir and divide it evenly among the prepared ramekins.
    Use a spoon or ladle to pour the batter slowly, ensuring each ramekin receives an equal amount.
    Smooth the tops with the back of a spoon for even baking.
  • Add the Cherries: Take 1 cup of pitted sweet or tart cherries and scatter them evenly over the batter in each ramekin.
    The cherries will sink slightly as the clafoutis bakes, creating pockets of juicy fruit throughout.
    Press them gently into the batter with the back of a spoon, but avoid overmixing so that the cherries remain distinct.
  • Bake to Golden Perfection: Place the baking sheet with the ramekins in the preheated oven.
    Bake for 30–35 minutes, or until the edges are lightly golden and the centers are just set.
    The clafoutis should wobble slightly when gently shaken, indicating a creamy, custard-like texture inside. Avoid overbaking to maintain the soft, tender interior.
  • Rest Before Serving: Remove the ramekins from the oven and let them cool for about 10 minutes.
    This brief resting period allows the clafoutis to firm up slightly, making it easier to serve while still warm.
    The aroma of baked cherries and lemon zest will fill your kitchen, enhancing the anticipation of the first bite.
  • Garnish and Serve: Before serving, dust the top of each clafoutis with powdered sugar for a light, sweet finish.
    Sprinkle toasted sliced almonds over the top to add a satisfying crunch and nutty flavor that complements the soft, custardy texture.
    Serve warm, or allow to cool to room temperature if preferred.
    Each ramekin provides an elegant, individual dessert perfect for family meals, special occasions, or casual entertaining.

Notes

  • Use ripe, juicy cherries for maximum sweetness and flavor. Tart cherries work well if you prefer a tangy contrast.
  • Resting the batter is essential for a custardy texture; don’t skip this step.
  • Lightly greasing ramekins prevents sticking and ensures easy removal.
  • Do not overbake; the clafoutis should be just set in the center for a creamy consistency.
  • Optional: Swap almonds for pistachios or hazelnuts for a different nutty flavor.
  • Clafoutis can be served warm or at room temperature, depending on preference.
  • For extra flavor, a splash of cherry liqueur or orange zest can be added to the batter.
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