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Perfect Fresh Cherry Clafoutis Recipe with Vanilla Bean Cream in Cast Iron Skillet

fresh cherry clafoutis - featured image
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A rustic French dessert featuring fresh cherries baked in a creamy vanilla bean custard, cooked to perfection in a cast iron skillet and topped with whipped vanilla bean cream.

Ingredients

Scale
  • 2 cups fresh cherries (about 300g), pitted (Bing or Rainier cherries recommended)
  • 3 large eggs, room temperature
  • ½ cup all-purpose flour (65g), sifted
  • ⅓ cup granulated sugar (65g), plus extra for dusting
  • 1 cup whole milk (240ml), room temperature
  • ½ cup heavy cream (120ml), for the vanilla bean cream topping
  • 1 vanilla bean, split and seeds scraped
  • 2 tbsp unsalted butter, melted
  • Pinch of salt
  • Optional: 1 tbsp kirsch or brandy

Instructions

  1. Preheat your oven to 350°F (175°C). Place the cast iron skillet in the oven while it heats for about 10 minutes.
  2. Rinse and pit 2 cups of fresh cherries. Optionally toss with a teaspoon of sugar to enhance juices.
  3. In a large bowl, whisk together 3 large eggs and ⅓ cup granulated sugar until pale and frothy (2-3 minutes).
  4. Scrape seeds from 1 split vanilla bean pod and stir into the egg mixture.
  5. Sift ½ cup all-purpose flour into the egg mixture and whisk gently until smooth.
  6. Gradually pour in 1 cup whole milk, whisking until fully incorporated; batter will be thin.
  7. Add a pinch of salt and 2 tbsp melted unsalted butter, stirring gently. Add 1 tbsp kirsch or brandy if using.
  8. Remove the hot skillet from the oven and brush with melted butter to coat bottom and sides.
  9. Scatter cherries evenly in the skillet and pour the batter over them.
  10. Bake for 35-40 minutes until edges puff and turn golden brown; center should be set but slightly jiggly.
  11. While baking, whisk ½ cup heavy cream with a teaspoon of sugar and seeds from half a vanilla bean until soft peaks form.
  12. Remove clafoutis from oven and let cool for 10 minutes in the skillet.
  13. Serve warm topped with a dollop of vanilla bean cream and dust with powdered sugar if desired.

Notes

Preheat the cast iron skillet to ensure a crispy edge and even cooking. Avoid overbaking to keep the custard soft and creamy. If edges brown too quickly, tent with foil halfway through baking. Use fresh vanilla bean seeds for best aroma; vanilla extract or paste can be substituted. For dairy-free or gluten-free versions, swap milk and flour accordingly. Store leftovers refrigerated up to 3 days and reheat gently in oven.

Nutrition

Keywords: cherry clafoutis, vanilla bean cream, cast iron skillet dessert, French dessert, cherry custard, easy cherry dessert, summer dessert

Find it online: https://lumalunch.com/perfect-fresh-cherry-clafoutis-recipe-with-vanilla-bean-cream-in-cast-iron-skillet/