Rustic French Cherry Clafoutis Recipe: Ina Garten’s Sweet Magic
Summers burst with sweet possibilities, and this cherry clafoutis recipe by Ina Garten captures the essence of seasonal delight.
Ripe, juicy cherries nestle into a silky, custard-like batter that whispers French countryside charm.
The classic dessert arrives with elegant simplicity, promising a taste of rustic indulgence.
Each spoonful delivers a perfect balance of tender fruit and delicate, golden-edged pastry.
Baked until gloriously puffy and lightly caramelized, this clafoutis transforms simple ingredients into something magical.
You’ll adore how effortlessly this dessert comes together, making it an instant favorite for lazy weekend afternoons.
Grab those fresh cherries and let’s dive into a recipe that celebrates summer’s sweetest moments.
Ina Garten’s Method for Baking Cherry Clafoutis
Cherry Cloud Delight
Oven Warmup Cozy kitchen vibes start with preheating to a toasty 375°F, positioning the rack right in the middle for perfect baking magic.
Butter Dance Gently melt butter in a spacious cast-iron skillet or baking dish, creating a smooth golden canvas for sweet cherries.
Cherry Blanket Artfully spread ripe cherries across the buttery surface, creating a vibrant fruity landscape.
Silky Batter Symphony Blend eggs, dairy, sugar, flour, and flavor boosters in a blender until the mixture transforms into a smooth, dreamy liquid.
Cherry Bath Pour the luxurious batter over cherries, letting each ruby fruit peek through the creamy surface.
First Baking Journey Slide into the oven for 20 minutes, watching the edges start to set and dance with golden hints.
Final Golden Touch Sprinkle remaining sugar and continue baking until the clafoutis rises like a delicate cloud with warm golden edges.
Cooling Whispers Allow the dessert to rest and settle for half an hour, letting flavors mingle and texture become perfectly tender. Optional powdered sugar dusting adds a delicate snow-like finish.
Creative Changes to Try in Cherry Clafoutis
Smart Tweaks and Tasty Alternatives
Experiment with different cherry types like dark sweet, Rainier, or sour cherries for unique flavor profiles and texture variations.
Add a splash of kirsch or brandy to the batter for an elegant, sophisticated adult twist that enhances the cherry's natural sweetness.
Sprinkle sliced almonds, chopped pistachios, or dark chocolate chunks on top before baking to create delightful textural contrasts and extra crunch.
During autumn, replace cherries with sliced pears, plums, or apricots to transform this classic French dessert into a year-round treat that celebrates seasonal fruits.
How to Plate Ina Garten’s Cherry Clafoutis Like a Pro
Pair with Creamy Companions: Serve this delightful cherry clafoutis alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent dessert experience.
Brunch Brilliance: Showcase this elegant French dessert as a stunning centerpiece for a weekend brunch, complementing other light breakfast dishes like quiche or fruit salad.
Rustic Serving Style: Present the clafoutis directly in its baking skillet, allowing guests to admire its golden-brown beauty and enjoy the warm, comforting aroma straight from the pan.
Wine Weekend Treat: Enhance the dessert's flavors by pairing it with a sweet dessert wine like Moscato or a light sparkling rosé for a sophisticated after-dinner treat.
Keep Ina’s Cherry Clafoutis Fresh for Longer
Store Smartly: Keep leftover clafoutis in an airtight container within the refrigerator to maintain its delightful texture and flavor for up to 3 days.
Quick Reheat Method: Warm individual servings in the microwave for 30-45 seconds, ensuring the dessert remains moist and delicious without becoming rubbery.
Serve at Perfect Temperature: Allow refrigerated clafoutis to sit at room temperature for 15 minutes before enjoying, which helps restore its original soft, custardy consistency.
Freeze for Later: Wrap individual portions tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before reheating.
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: 275 kcal
Servings: 6
Ingredients That Go Into Ina Garten’s Cherry Clafoutis
For Sweet Base:
Eggs: Provide rich, creamy structure and luxurious texture to the clafoutis.
Milk: Creates smooth, silky consistency and adds delicate dairy richness.
Cream: Enhances decadent mouthfeel and contributes to velvety custard-like base.
For Flavor Enhancers:
Sugar: Balances sweetness and helps achieve beautiful golden caramelization.
Vanilla Extract: Adds warm, aromatic depth and classic dessert undertone.
Ina Garten’s cherry clafoutis blends French countryside charm with simple, elegant ingredients. Silky custard and sweet cherries create a delightful dessert that will transport you to Provence with each delectable bite.
Ingredients
Scale
2½ cups (12 oz/340 g) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
½ cup all-purpose flour
½ cup plus 2 tbsps granulated sugar
¼ cup heavy cream
2 tbsps unsalted butter
1 tsp vanilla extract
¼ tsp salt
⅛ tsp almond extract
Confectioners’ sugar (optional)
Instructions
Oven Preparation: Preheat the oven to 375°F (190°C), positioning the rack centrally to ensure even heat distribution.
Butter and Fruit Base: Melt butter in a 10-inch cast-iron skillet or 2-quart baking dish, then artfully arrange cherries in a uniform layer across the bottom.
Batter Creation: Blend eggs, milk, cream, sugar, flour, salt, vanilla extract, and almond extract until achieving a velvety, seamless texture that promises a luxurious custard-like consistency.
Assembly and Initial Baking: Pour the silky batter over the cherry arrangement, covering the fruit completely. Slide into the preheated oven and bake for 20 minutes, then delicately sprinkle additional sugar across the surface.
Final Baking and Doneness: Continue baking for 25-30 minutes until the clafoutis transforms into a golden-bronzed masterpiece with a set, custardy center. Validate doneness by inserting a toothpick that emerges pristine.
Cooling and Serving: Transfer the skillet to a wire rack, allowing the dessert to rest and settle for 30 minutes. Optionally dust with powdered sugar and serve directly from the pan, embracing its rustic French charm.
Storage: Refrigerate any remaining portions for up to 3 days, reheating individual servings in the microwave when the dessert beckons.
Notes
Choose the Right Pan: Use a cast-iron skillet or oven-safe baking dish for even heat distribution and beautiful presentation.
Blend Batter Smoothly: Process ingredients in a blender until silky and lump-free for a perfect, creamy texture.
Sugar Sprinkle Technique: Dust sugar midway through baking to create a delightful caramelized top with a delicate crunch.
Cooling is Crucial: Let the clafoutis rest for 30 minutes to set properly and develop rich, integrated flavors before serving.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.