Cherry Clafoutis Bon Appetit


Cherry Clafoutis Bon Appetit is written for you: the personwho loves to eat, and wants to be transported when they do. For the reader who knows that recipes are about more than just a list of ingredients: It’s about the gorgeous photography, it’s about the story behind why this dish came to be, and it’s about the urge to get into the kitchen.

Summer is a sanctioned time to be lazy, and this applies to desserts as much as it does to finishing your summer reading. I’ll get to it when I get to it! At first I thought a galette was the easiest summer dessert, but there’s something even easier that doesn’t require 1. Stirring with your tired arms 2. Ingredients that you’d have to add to a grocery list in order to remember, and 3. A rolling pin.


Even in our recipe archives, sometimes we spell it with an s, sometimes not. Either way, I definitely mispronounce it every time I say it aloud. But every time I say it in a muppet-like Julia Child accent and so should you.

Clafoutis is a baked custard with fruit, which sounds super boring when you read that in your head. But it’s not, I swear. It’s thrilling! It’s so damn easy. Fluffy, low-key French custard that doesn’t ask for much—other than the rest of the eggs in your fridge (three). And cherries! When you present this fancy-sounding, fancy-looking dessert to a table of people who assumed you were going to open a tub of supermarket Rocky Road and throw spoons at their faces, they’ll love it.

It’s classic–and having a moment in the BA test kitchen. On one weekend this summer, both food director Carla Lalli Music and senior food editor Claire Saffitz (hers is pictured up top) made it unbeknownst to each other. Now that’s what I call a sign.

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After I watched Carla demonstrate how to make it on Facebook Live, I woke up the next day and made one myself—because I wanted breakfast custard and have a misplaced sense of priority. She used this simple recipe from the excellent blog (now on hiatus! Come back, Joe!) Joe Pastry that calls for: 1¼ cups milk, ⅓ cup white sugar, ⅓ cup light brown sugar, 3 eggs, 2 teaspoons vanilla, almond extract that I skipped, ⅛ teaspoon salt, ½ cup flour, and a pound of cherries. I had these random tart Japanese green plums so I used those instead.

Cherry Clafouti

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David Prince

  • ACTIVE TIME1 minutes


8 Servings


pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained


cup whole milk


/4 cup heavy whipping cream


large eggs


/2 cup all-purpose flour


/2 cup sugar


/4 teaspoon finely grated lemon zest


/4 teaspoon vanilla extract


/2 teaspoon kosher salt

Powdered sugar


Step 1

Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

Step 2

Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.

Step 3

Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

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