Ina Garten Cherry Clafoutis

Cherry clafoutis wasn’t something I grew up with—it always seemed like the kind of dessert that belonged in a French grandmother’s kitchen, not mine. The first time I tried Ina’s version, I didn’t expect it to be so… relaxed.

No tart pan. No crust. Just a handful of pantry staples, poured over cherries, and baked into something far more elegant than the sum of its parts. Here’s how I made it Ina-level.

What Surprised Me

It’s the texture—somewhere between a pancake and a custard. The eggs and cream give it richness, but it still feels airy. And the almond extract? Not overpowering. Just enough to whisper “something special” without giving away the secret.

Also: dusting sugar halfway through baking gives the top a crackly, golden finish. It’s a small step, but it makes a big difference.

My Ingredient Notes

• Cherries (2½ cups, pitted) – I use fresh, not frozen. If they’re very sweet, you can cut back the sugar slightly. Tart cherries? Leave it as written.
• Eggs (3 large) – Room temp blends better and creates a smoother custard.
• Milk + cream (1 cup + ¼ cup) – This mix strikes the right balance between light and lush. All milk? Too thin. All cream? Too dense.
• Sugar (½ cup + 2 Tbsp) – I tested with all honey once. Too wet. Stick with sugar—it caramelizes nicely on top.
• Flour (½ cup, spooned and leveled) – Adds just enough structure without making it cakey.
• Vanilla + almond extract – Almond can overpower easily. I use exactly ⅛ tsp. It’s subtle but transformative.
• Butter (2 Tbsp) – Just to coat the pan and enrich the edges. I melted it right in the skillet.

Variations That Worked

• Pear + cardamom – A fall twist. Swap cherries for sliced ripe pears, and add a pinch of ground cardamom.
• Berry blend – I once made it with half cherries, half blueberries. The color was gorgeous, and it held up well.
• No dairy? I tested with oat milk + coconut cream. It worked, but the flavor was less classic.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Custard didn’t set	Oven temp too low or pan too small	Use a wide, shallow dish and bake at 375°F
Fruit sank completely	Cherries were too wet or batter too thin	Pat cherries dry and use measured flour
Rubbery edges	Overbaked or used all cream	Pull as soon as center is barely set

How to Make Ina Garten’s Cherry Clafoutis

1. Preheat oven: Set to 375°F and position rack in the center.
2. Prep the pan: Melt butter in a 10-inch cast iron or oven-safe skillet. Swirl to coat.
3. Arrange cherries: Pit and dry them, then scatter evenly in the buttered pan.
4. Blend the batter: In a blender, combine eggs, milk, cream, ½ cup sugar, flour, salt, vanilla, and almond extract. Blend until smooth.
5. Pour + bake: Pour the batter over the cherries. Bake for 20 minutes.
6. Top with sugar: Carefully sprinkle remaining 2 Tbsp sugar over the surface. Return to oven.
7. Bake again: Continue baking 25–30 minutes, until puffed, golden, and just set in the center.
8. Cool + serve: Let cool 15–30 minutes. Dust with powdered sugar if desired. Serve warm or at room temp.

Tips I Always Use

• I use a cherry pitter over a bowl—it catches the juice and keeps the kitchen clean.
• Let the batter rest for 10 minutes before pouring—helps reduce air bubbles.
• Serve in wedges, straight from the skillet. It’s rustic, on purpose.

Storage + Reheating

• Fridge: Store covered for up to 3 days.
• Freezer: Wrap cooled clafoutis tightly and freeze up to 2 months.
• Reheat: 325°F oven for 10–15 min, or microwave individual slices for 30 seconds.

Before You Make It…

Q: Can I use frozen cherries?
A: Yes, but thaw and pat dry. Extra moisture can make the custard too soft.

Q: Is it supposed to puff up while baking?
A: Absolutely. It puffs, then settles. That’s part of its charm.

Q: Can I make this ahead?
A: Yes, bake and cool earlier in the day. Rewarm before serving, or enjoy it at room temp.

Try More Recipes:

• Ina Garten Strawberry Scones
• Ina Garten Pear Tart
• Ina Garten Peach Blueberry Crumble