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Easy Creamy Cherry Vanilla Bean Clafoutis

cherry vanilla bean clafoutis - featured image
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A silky custard dessert featuring cherries and fragrant vanilla bean, perfect for a quick and comforting treat that’s easy to make with simple pantry staples.

Ingredients

Scale
  • 2 cups (about 300g) fresh or frozen pitted cherries
  • 1 1/4 cups (300 ml) whole milk (can substitute half-and-half or cream for extra richness)
  • 3 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (65g) all-purpose flour (can substitute almond flour for gluten-free option)
  • 1 vanilla bean, split and seeds scraped (or 1 tsp good-quality vanilla extract)
  • Pinch of salt
  • Unsalted butter (for greasing the baking dish)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter the baking dish generously to prevent sticking.
  2. If using fresh cherries, pit them carefully. For frozen cherries, thaw and drain excess liquid.
  3. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Set seeds and pod aside.
  4. In a large bowl, whisk 3 large eggs with 1/2 cup granulated sugar until pale and slightly frothy (about 2 minutes by hand or 1 minute with a mixer).
  5. Add the vanilla seeds and pod along with 1 1/4 cups whole milk to the egg mixture and mix gently.
  6. Sift together 1/2 cup all-purpose flour and a pinch of salt, then fold into the wet mixture carefully to avoid lumps.
  7. Remove the vanilla pod from the batter.
  8. Spread the cherries evenly in the buttered baking dish, then pour the batter over them.
  9. Bake for 35-40 minutes or until edges are puffed and golden and the center is set but slightly jiggly. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  10. Cool slightly before serving. Serve warm or at room temperature.

Notes

Rest the batter for 10-15 minutes before baking to hydrate the flour and improve texture. Tent with foil if browning too quickly but not set in the center. Serve warm or at room temperature with powdered sugar or whipped cream. Frozen cherries should be thawed and drained to avoid soggy batter. Avoid overmixing after adding flour to keep custard tender.

Nutrition

Keywords: clafoutis, cherry dessert, vanilla bean, creamy custard, easy dessert, French dessert, baked custard, cherry clafoutis

Find it online: https://yumnode.com/easy-creamy-cherry-vanilla-bean-clafoutis-recipe-for-perfect-dessert/