clafoutis aux cerises

Eggs-free and Gluten-free

The clafoutis is a simple French recipe. It is a dessert with fresh cherry and a smooth flan-like texture. This recipe is perfect for those with gluten or egg intolerance. 🍒

I’ve made a few modifications to the original recipe, which I discovered on Sibylle’s blog, ” Z’œufs peux pas,” that I absolutely adore! 😋

Minuteur en forme de chef de cuisine rose

Prep Time : 20 min

Cook Time : 35 min





Preheat the oven to 310 degrees Fahrenheit (160 degrees Celsius).

Step 1 : The Cherries
  1. Wash the cherries and let them drain in a colander.
  2. Butter a baking dish. I used a rectangular Pyrex baking dish  measuring 10.6 in x 6.7 in (27cm x 17cm).
  3. Remove the stems from the cherries and spread them evenly on the bottom of the dish.
Step 2 : The Custard
  1. Pour 2 cups (500 g) of milk into a saucepan and add 3 tbsp (40 g) of cane sugar and the packet of vanilla sugar.
  2. When the milk is slightly warm, add ½ cup (60 g) of cornstarch.
  3. Stir constantly until it boils, and as soon as the custard starts to thicken, pour it over the cherries.
Step 3 : Baking

Bake at 310 degrees Fahrenheit (160 degrees Celsius) with the fan setting on level 2 for 35 minutes.

This cherry clafoutis is best enjoyed completely cooled, allowing the custard to transform into a flan-like consistency.


clafoutis aux cerises

For presentation, you can sprinkle powdered sugar on top just before serving. 😊

Gisou’s Tips and Tricks

  • For this recipe, I prefer using unpitted cherries to prevent the juice from spreading throughout the clafoutis. This way, you can savor the custard’s taste first before biting into the cherry.
  • To achieve the perfect texture, be careful not to over-thicken the custard; otherwise, it won’t envelop the cherries, resulting in a dense texture after baking.
  • I made this recipe using Burlat cherries, which are the first to be harvested in France during spring. They have a tender and juicy texture.
French Cherry Clafoutis

Leave a Reply

Your email address will not be published. Required fields are marked *