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Au Gratin Dish Filled with Cherry Clafoutis

Classic Cherry Clafoutis for Two

A classic French dessert made with a custard batter studded with fresh cherries and baked in the oven, Cherry Clafoutis is a wonderful and simple summertime dessert
Course Dessert
Cuisine French
Keyword cherries, cherry, cherry clafoutis, clafoutis, summertime desserts
Servings 2
My Island Bistro Kitchen Barbara99

Ingredients

  • 6 oz fresh whole sweet cherries, pitted and stems removed
  • 1 large egg
  • 2 tbsp granulated sugar
  • ¼ cup + 1 tbsp whole milk
  • ¼ tsp pure vanilla
  • ¼ tsp pure almond flavoring
  • ½ tsp finely grated lemon zest
  • Pinch fine sea salt
  • 3 tbsp all-purpose flour (or gluten-free one-to-one baking flour)
  • ¾ tbsp melted butter
  • 1½ - 2 tsp turbinado sugar (optional)
  • Icing sugar (for dusting tops of clafoutis)

Instructions

  1. Position rack in center of oven and preheat oven to 375°F. Butter two individual au gratin dishes or one deep-dish 7” pie plate. Divide cherries equally and spread on bottom of au gratin dishes or altogether in a single pie plate.
  2. In small bowl, beat the egg and sugar with hand mixer or whisk until frothy. Add the milk, vanilla, almond flavoring, lemon zest, and sea salt and mix well. Beat in the flour until mixture is smooth. Blend in the melted butter. If using au gratin dishes, divide the custard mixture evenly and pour over the cherries in the au gratin dishes. If using a single 7” pie plate, pour entire custard over the cherries in the pie plate. Sprinkle lightly with turbinado sugar, if desired.
  3. Place baking dish(es) on a baking sheet and transfer to preheated oven. For the individual au gratin dishes, bake for approximately 25-27 minutes or, for the pie plate, bake for 31-33 minutes, or until edges of clafoutis begin to brown, top is set and golden-colored, and a cake tester inserted into the center of the clafoutis comes out clean. Serve warm, dusted with icing sugar.

Recipe Notes

Yield: 2 servings