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Creamy Sour Cherry Clafoutis Recipe Easy Homemade Dessert with Vanilla Whipped Cream

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A quick and easy creamy sour cherry clafoutis with a velvety custard and lightly sweetened vanilla whipped cream, perfect for summer desserts or brunch.

Ingredients

Scale
  • 2 cups (300g) fresh sour cherries, pitted
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • 1 cup (240ml) chilled heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1/2 teaspoon vanilla bean paste or extract (for whipped cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your 9-inch skillet or baking dish to prevent sticking.
  2. Pit about 2 cups (300g) of fresh sour cherries. Spread them evenly over the bottom of the buttered dish.
  3. In a medium bowl, whisk together 3 large eggs and 1/2 cup (100g) granulated sugar until pale and slightly thickened (about 2 minutes).
  4. Slowly whisk in 1 cup (240ml) whole milk and 1/2 cup (120ml) heavy cream. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract if using.
  5. Sift 1/2 cup (65g) all-purpose flour and a pinch of salt into the wet mixture. Whisk gently until just combined.
  6. Carefully pour the custard mixture over the cherries in the baking dish, ensuring even coverage.
  7. Place the dish in the oven and bake for 35-40 minutes until puffed slightly and light golden on top. A toothpick inserted should come out mostly clean with a few moist crumbs.
  8. Let the clafoutis rest for about 10 minutes before serving.
  9. While baking, whip 1 cup (240ml) chilled heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla bean paste or extract until soft peaks form.
  10. Slice the warm clafoutis and dollop generous spoonfuls of vanilla whipped cream on top. Dust with powdered sugar if desired.

Notes

Use fresh, firm sour cherries for best texture. If using frozen cherries, thaw and drain well. Avoid overmixing the batter to keep the clafoutis tender. Let the clafoutis rest 10 minutes before serving to set the custard. Whip cream to soft peaks for a light topping. For dairy-free, substitute milk and cream with coconut milk and coconut cream and use dairy-free whipped topping.

Nutrition

Keywords: clafoutis, sour cherry dessert, creamy custard, vanilla whipped cream, easy summer dessert, French dessert

Find it online: https://milaspoon.com/creamy-sour-cherry-clafoutis-recipe-easy-homemade-dessert-with-vanilla-whipped-cream/