Cherry Clafoutis (Custard Pie)

A classic French baked custard studded with fresh pitted cherries — somewhere between a thick pancake and a silky custard. No dough, no fuss, just eggs, cream, flour, sugar, and cherries baked in a water bath until set. Best served the next day after chilling overnight.

smart_display Published 2025-06-02 download Extracted 2026-04-17

20m Prep

90m Cook

1h 50m Total

8 Servings

french dessert custard cherries baked summer no-dough make-ahead water-bath classic

Ingredients

500 g fresh cherries, pitted (pitted; reserve a few with stems for decoration. Canned dark cherries in syrup (drained) may substitute.)
4 large eggs
240 ml half-and-half (or whole milk) (1 cup)
240 ml heavy whipping cream (1 cup)
300 g granulated sugar (about 1¼ cups; adjust to taste)
120 g all-purpose flour, sifted (1 cup, sifted)
2 tsp vanilla extract (Tahitian vanilla preferred)
a pinch salt
as needed non-stick cooking spray (for the mold)
for dusting powdered sugar (for garnish) optional

Steps

1

Pit all the cherries using a cherry pitter. Reserve a few of the prettiest ones with stems intact for garnish.

Tip: Traditional French clafoutis keeps some pits in — they add a subtle almond flavor. Chef Jean-Pierre's mother used this trick to make diners slow down and savor the dessert.

~10 min
2

Preheat oven to 325–350°F (163–177°C). Generously spray the pie mold with non-stick spray. Place the mold inside a larger baking dish (lasagna pan) to be used as a water bath.

~5 min
3

Fill the bottom of the mold generously with the pitted cherries. It's okay to have extras — they will float up once the custard is poured.

~2 min
4

In a blender, combine the eggs, sifted flour, sugar, salt, vanilla, half-and-half, and heavy cream. Blend briefly until smooth — do not over-blend or you will create too many bubbles.

Tip: Use a kitchen torch to pop surface bubbles before baking for a cleaner presentation.

~2 min
5

Pour the custard mixture over the cherries in the mold. Fill as much as possible. Add very hot tap water to the outer baking dish, about halfway up the sides of the mold to create a bain-marie.

~3 min
6

Bake at 325–350°F (163–177°C) for approximately 60–90 minutes, until the center no longer jiggles and the custard is fully set. Baking time varies with oven — check at 60 minutes.

Tip: Use a still (non-convection) oven. If your oven runs hot, start checking at 50 minutes.

~80 min
7

Remove the mold from the water bath using two spatulas. Let cool completely at room temperature — do not refrigerate until there is no heat at all when you place your hand on the surface. This prevents moisture from being trapped inside.

~60 min
8

Once fully cool, cover with a large glass bowl or plate (do not use plastic wrap — it will damage the crust) and refrigerate for at least 4–6 hours, ideally overnight.

Tip: Best served the next day — overnight chilling gives the custard its ideal firm, sliceable texture.
9

To unmold: let the clafoutis sit at room temperature for about an hour. Run a spoon around the edges. Briefly dip the base of the mold in hot water to release the bottom. Place two spatulas under the mold, flip onto a cold plate.

Tip: If it doesn't release, poke a small hole at the edge with a spoon to introduce an air bubble — the suction will release.

~5 min
10

Dust lightly with powdered sugar. Decorate the center with a few fresh cherries with stems. Slice with a hot wet knife and serve. Optionally serve with crème anglaise (English custard cream) on the side.

Tip: Warm the knife in hot water and wipe clean between slices for clean cuts through the custard.

~3 min

Nutrition (per serving)

375

Calories

Protein

43g

Carbs

15g

Fat

Fiber

Cultural Context

Clafoutis (pronounced kla-FOO-tee) is a traditional dessert from the Limousin region of France, with documented history dating to the mid-19th century. The name derives from the Occitan word 'clafir,' meaning 'to fill.' In authentic French tradition, clafoutis is made with whole unpitted black cherries — the pits impart a subtle almond-like flavor from their kernels' benzaldehyde as the custard bakes around them. Chef Jean-Pierre's mother famously left a few pits in deliberately to slow down eager eaters! Pitting is a modern adaptation. The dessert bridges the gap between a thick crepe batter and a classic custard, requiring no dough and minimal technique, making it the quintessential French summer dessert when cherries are in season.