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Chef John's Cherry Clafouti

Rated as 4.22 out of 5 Stars
56k

"Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla."
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Ingredients

1 h 5 m servings 176
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
  2. Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
  3. Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
  4. Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Footnotes

  • Cook's Note:
  • In this recipe, I opted not to pit the cherries. Some clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sensual scent that is missing from the pitted version. But that decision is up to each individual.

Nutrition Facts


Per Serving: 176 calories; 3.3 31.7 4.9 73 63 Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Simple recipe that's quick to put together. I used fresh Bing cherries and chose to pit them (which also took the most time). With the amount of sugar, I was surprised that it wasn't too swe...

Most helpful critical review

7.19.16 I’ve only made one clafouti (plum) before this one, and the texture on this leans more heavily toward custard or eggy. The recipe doesn’t say to use tart or sweet cherries, but bing...

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7.19.16 I’ve only made one clafouti (plum) before this one, and the texture on this leans more heavily toward custard or eggy. The recipe doesn’t say to use tart or sweet cherries, but bing...

Simple recipe that's quick to put together. I used fresh Bing cherries and chose to pit them (which also took the most time). With the amount of sugar, I was surprised that it wasn't too swe...

I wanted to try this with some fresh cherries that I had, but saw that it was best warm, so I made half the recipe in a 1.5 qt. dish. I did not pitt the cherries and used 2 eggs (rather than ha...

Very good and easy recipe. Will make again. I prefer to take pits out of cherries before baking

I found this rather flavorless & slimy. I halved my pitted cherries. I’m not sure if this cause the cherries to release too much of their juice. The cherries kind of reminded me of grapes in thi...

Thanks to Chef John. Another ten star desert.

When I'm going to a potluck, I don't usually try new recipes. I took a chance with this one though and it got rave reviews. I made it just like the recipe called for, except that I used a can ...

Simple and easy. Follow the directions as is and you will not be disappointed!

It was awesome and not difficult to make. I used cherries that were getting old. Did not pit them, feel pits add flavoring. Yes it does have custard consistency.