Dessertschefjeanpierre4.3
Black Cherry Clafoutis (Custard Pie) Recipe
My friends, this dessert is a celebration of cherries and custard that’s like a cross between a custard and a pancake — no fuss, no dough, just pure joy in every bite. And best of all? Even if you’ve never baked a day in your life, I promise you can make this. It’s one of my all-time favorites. You’ll see why! I hope you give it a try, and if you do, let me know how it turned out.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- pan
- blender
- bowl
- spatula
- knife
📝 Preparation Steps
1
Prep the Oven and Baking Dish
2
Preheat your oven to 325°F to 350°F (160°C to 175°C)
3
Generously spray a 9-inch glass pie dish with non-stick spray (with flour if you have it).
4
Set the pie dish inside a deep lasagna pan — you’ll use this for the water bath.
5
Pit the Cherries and Load the Dish
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
6
Pit the fresh cherries carefully. Make sure you catch all the pits — no surprises!
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
7
Fill the bottom of the prepared pie dish with the pitted cherries, generously.
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
8
Reserve a few beautiful whole cherries with stems to use later for garnish.
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
9
Make the Batter
10
In a blender, combine:5 eggsHalf-and-halfHeavy creamGranulated sugarSifted flourPinch of saltVanilla extract
11
Blend just until smooth. Don’t overmix — too many bubbles will ruin the custard’s texture.
12
Assemble and Prepare Water Bath
13
Pour the batter over the cherries, filling the dish almost to the top (but don’t overflow).
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
14
Use a spoon to gently press down any floating cherries. They’ll rise again, but that’s fine.
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
15
Place the pie dish in the lasagna pan, and fill the lasagna pan with hot tap water to about three-quarters of the way up the sides of the pie dish. The water surrounds the custard with gentle heat, which protects the delicate custard from curdling.
Hot tap water (for water bath)
16
Bake the Clafoutis
17
Carefully transfer the entire setup to the preheated oven.
18
Bake until the center is set with no jiggle — approximately ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 30 minutes, depending on your oven.
19
Once baked, remove the pie dish from the water bath. Handle with care!
20
Cool and Chill
21
Let the clafoutis cool completely at room temperature — do not refrigerate while it’s still warm.
22
Once cooled, cover loosely with a plate and a large bowl (no plastic wrap!) and refrigerate for at least 4–⏱️ 6 hours, preferably overnight.
23
Unmold Like a Pro
24
Run a small spoon or spatula around the edges to loosen any stuck spots.
25
Set the dish into a shallow pan of warm water for 20–⏱️ 30 seconds to help release the bottom.
26
Place a plate on top and carefully flip. Say a little prayer if needed. If it sticks, don't panic — powdered sugar saves the day.
Powdered sugar
27
Garnish and Serve
28
Dust the top with powdered sugar.
Powdered sugar
29
Add the reserved whole cherries for a finishing touch.
Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) (Approx. 2 pounds of whole cherries (with pits) )28 ozA few whole cherries with stems (for decoration)
30
Slice with a knife dipped in hot water, wiping between cuts for clean slices.
Nutrition Facts
calories
435.8 kcal
fat Content
17.83 g
serving Size
1 serving
fiber Content
2.46 g
sugar Content
44.71 g
sodium Content
80.45 mg
protein Content
8.62 g
trans Fat Content
0.01 g
cholesterol Content
160.46 mg
carbohydrate Content
63 g
saturated Fat Content
10.06 g
unsaturated Fat Content
6.38 g
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