Fruit Clafoutis

Quick answer

Total time: 50 min
Level: Easy
Servings: 6 servings
Ingredients: 6

About this dish

Fruit clafoutis bakes cherries or plums in a thin batter made with eggs, milk, flour, and sugar.

Grease the dish evenly with butter, dry the fruit, and arrange it in one layer so excess moisture does not dilute the custard. Whisk the eggs and sugar only until the grains begin to dissolve and the mixture lightens slightly. Too much incorporated air can make the custard rise unevenly. Add the milk gradually, then sift in the flour and work outward from the center until no dry pockets remain. Pour the smooth batter over the fruit, leave a few pieces partly visible, and tap out large air bubbles before baking on the middle rack. The clafoutis is ready when the rim is puffed and golden but the center still has a gentle custard-like wobble. Begin checking near the stated time and remove it before the middle becomes firm or dry. A short rest allows the puffed edge to settle and the custard to stabilize. Served warm, each portion combines soft fruit, a tender center, and a lightly browned edge.

Ingredients

servings

IngredientAmountUnit

cherries or plums250 gg

eggs3 eaea

milk250 mlml

all-purpose flour80 gg

sugar70 gg

butter20 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven to 180C.

Grease the baking dish evenly with 20 g butter, then arrange 250 g cherries or plums in a single layer after removing excess moisture from the fruit.
2

Season

Place 3 eggs and 70 g sugar in a bowl and whisk just until the sugar grains mostly dissolve and the mixture looks slightly lighter.

Avoid whipping in too much air, which can make the custard rise unevenly.
3

Step

Add 250 ml milk gradually while whisking.

Sift in 80 g all-purpose flour, then whisk from the center outward until the batter is thin and smooth with no dry pockets or visible lumps.
4

Heat

Pour the batter slowly over the fruit, leaving some pieces partly visible so the top bakes attractively.

Tap the dish gently on the counter to release large air bubbles before it goes into the oven.
5

Heat

Bake on the middle rack at 180C and start checking after 30 minutes.

It is ready when the edges are puffed and golden while the center still gives a gentle wobble like soft custard.
6

Finish

Bake for about 35 minutes total, but remove it before the center becomes firm and dry.

Let it rest for 10 minutes so the puffed edges settle, then serve while still warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dried cherries or plums form one even layer without watering down the custard
Finish cue: It is ready when the edges are puffed and golden while the center still gives a gentle wobble like soft custard.
Avoid this: Avoid whipping in too much air, which can make the custard rise unevenly.