Classic Cherry Clafoutis with Rum and Powdered Sugar

Why You’ll Love This Recipe

• Silky, custardy center with a pancake-like bite and caramelized edges.
• Juicy sweet-tart cherries in every slice, lightly scented with rum and vanilla.
• Zero-fuss batter you can whisk by hand in minutes (or blitz in a blender).
• Beautiful, bakery-worthy dessert that’s equally at home for brunch.

Grocery List

• Produce: 1 lb (450 g) sweet cherries, optional lemon
• Dairy: Eggs, whole milk, heavy cream, unsalted butter
• Pantry: Granulated sugar, powdered sugar, all-purpose flour, vanilla extract, dark/amber rum, fine salt

Full Ingredients

For the pan and fruit

• 1 tbsp unsalted butter, for greasing the dish
• 1 lb (450 g) sweet cherries, pitted (or leave whole for tradition; see Pro Tips)
• 1 tbsp granulated sugar
• Optional: 1 tsp finely grated lemon zest

For the custard batter

• 3 large eggs, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (70 g) all-purpose flour
• 1/4 tsp fine sea salt
• 1 cup (240 ml) whole milk, room temperature
• 1/4 cup (60 ml) heavy cream
• 2 tsp vanilla extract
• 1 tbsp dark or amber rum
• 2 tbsp unsalted butter, melted and cooled

To finish

• 2 tbsp powdered sugar, for dusting
• Optional: crème fraîche or lightly sweetened whipped cream, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Arrange a rack in the center of the oven and heat to 350°F (175°C). Generously butter a 9-inch (23 cm) pie dish or a 1.5–2 quart shallow gratin dish, making sure to coat the sides and corners well. Set the dish on a rimmed baking sheet to catch any drips and for easy handling.

Step 2: Prep the cherries

Rinse, dry, and pit the cherries (or leave them unpitted for the most traditional French version; just warn diners about pits). Toss cherries with 1 tbsp granulated sugar and the optional lemon zest. Spread them evenly over the bottom of the buttered dish.

Step 3: Make the custard batter

In a medium bowl, whisk the eggs and 1/2 cup (100 g) sugar for 30–60 seconds until pale and slightly foamy. Whisk in the flour and salt until smooth (it will be thick). Gradually whisk in the milk and cream until the batter is silky, then whisk in the vanilla, rum, and melted butter. Let the batter rest for 10 minutes to relax the flour and reduce bubbles. Tip: You can also blend everything for 20–30 seconds in a blender, then rest.

Step 4: Assemble

Give the batter a quick whisk to recombine. Pour it evenly over the cherries. Tap the dish once or twice on the counter to release any large air bubbles and ensure the cherries are mostly submerged.

Step 5: Bake

Bake for 35–40 minutes until the clafoutis is puffed, deeply golden at the edges, and just set in the center with a slight wobble. If the edges brown too quickly, tent loosely with foil for the last 10 minutes. For doneness, a thermometer inserted in the center should read 175–180°F (79–82°C), or a knife inserted near the center should come out with custardy, moist crumbs.

Step 6: Cool, finish, and serve

Cool on a rack for 10–15 minutes; it will deflate slightly as it cools. Dust generously with powdered sugar through a fine sieve. Slice into wedges and serve warm or at room temperature. Optional: add a spoonful of crème fraîche or lightly sweetened whipped cream.

Pro Tips

• Room-temperature dairy and eggs blend more smoothly and help the custard set evenly.
• Classic vs. convenient: Unpitted cherries give a more pronounced cherry-almond aroma, but pitted cherries are easier to eat. If serving unpitted, remind guests about the pits.
• Use dark, sweet cherries (like Bing) for rich color and flavor. If using tart cherries, add 1–2 extra tablespoons of sugar to taste.
• For the smoothest batter, use a blender and rest 10–30 minutes; this hydrates the flour and reduces bubbles.
• Bake in a shallow dish (not too deep) so the custard cooks evenly and the cherries are evenly distributed.

Variations

• Kirsch clafoutis: Swap the rum for 1 tbsp kirsch (cherry brandy) for a classic cherry-on-cherry note.
• Almond accent: Add 2 tbsp finely ground almond flour and reduce the all-purpose flour to 1/3 cup (45 g) for a subtle nutty flavor.
• Gluten-free: Use a cup-for-cup gluten-free baking blend in place of the all-purpose flour.

Storage & Make-Ahead

Clafoutis is best the day it’s baked. It can stand at room temperature for up to 4 hours. Refrigerate leftovers, covered, for up to 3 days; rewarm at 300°F (150°C) for 10–15 minutes or enjoy chilled. The batter can be mixed up to 24 hours ahead and refrigerated; whisk briefly before pouring. Freezing the baked clafoutis is not recommended (the custard weeps on thawing), but you can freeze pitted cherries and bake later.

Nutrition (per serving)

Approximate values: 245 calories; 10 g fat (6 g saturated); 33 g carbohydrates; 24 g sugars; 1 g fiber; 5 g protein; 125 mg sodium. Values will vary based on specific ingredients and toppings.