Rustic Black Forest Cherry Clafoutis

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional French dessert with a nod to the Black Forest region near Baden-Württemberg, featuring fresh tart cherries baked in a delicate vanilla custard. This French-inspired recipe, ready in about 50 minutes, layers fresh cherries, eggs, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 French cuisine 220 cal/serving

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Ingredients

2 cups, pitted fresh cherries
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 cup whole milk
1 tsp vanilla extract
1/4 tsp salt
2 tbsp, melted butter
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F (175°C) and lightly butter a 9-inch round baking dish.
Step 2: Spread 2 cups pitted fresh cherries evenly in the bottom of the dish.
Step 3: In a mixing bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until smooth and pale.
Step 4: Add 1/2 cup all-purpose flour and 1/4 tsp salt to the eggs and sugar, whisking until fully incorporated.
Step 5: Gradually whisk in 1 cup whole milk, 2 tbsp melted butter, and 1 tsp vanilla extract until the batter is smooth with no lumps.
Step 6: Pour the batter evenly over the cherries in the baking dish and bake for 35-40 minutes until the clafoutis is puffed, golden around the edges, and a toothpick inserted in the center comes out clean.
Step 7: Let cool slightly, then dust with powdered sugar before serving warm or at room temperature.