Late Summer Cherry Clafoutis
Clafoutis is the easiest French dessert you'll ever make — whole cherries, a batter you blend in thirty seconds, and an oven that does the rest. Fancy Monkey Vanilla Pudding Mix goes right into the batter for full vanilla flavor and a silkier, creamier set than the classic.
Late Summer Cherry Clafoutis
Clafoutis is the easiest French dessert you'll ever make — whole cherries, a batter you blend in thirty seconds, and an oven that does the rest. Fancy Monkey Vanilla Pudding Mix goes right into the batter for full vanilla flavor and a silkier, creamier set than the classic.
The Fancy Monkey Vanilla Pudding Mix does double duty in this classic French baked custard — whisked right into the batter with the eggs, milk, and cream, it brings full vanilla flavor so there's no need for added extract. Its tapioca starch base also helps the custard set with a creamier, less eggy texture than a traditional flour-only clafoutis, giving the finished bake a silkier, more velvety set that holds together like a bakery-style custard tart. Swap in the Chocolate or Butterscotch mix if you want to play with pears or bananas instead of cherries.
SERVINGS
6-8ACTIVE TIME
30 minFULL TIME
15 minINGREDIENTS
• 1 tablespoon Unsalted butter, softened (for the pan)
• 3 to 4 cups Fresh or frozen pitted cherries
• 4 Large eggs
• 1½ cups Whole milk
• ½ cup Heavy cream
• ¼ cup Fancy Monkey Vanilla Pudding Mix
• Scant ½ cup All-purpose flour
• ¼ cup Granulated sugar
• ¼ teaspoon Fine salt
• 2 tablespoons Powdered sugar, for dusting
INSTRUCTIONS
01. Prep the pan
Preheat the oven to 350°F. Butter a 10-inch glass tart pan, then scatter the cherries evenly across the bottom.
02. Blend the batter
In a blender or large bowl, whisk together the eggs, milk, cream, Fancy Monkey Vanilla Pudding Mix, flour, sugar, and salt until completely smooth — about 30 seconds in a blender, or a minute or two of vigorous whisking by hand.
03. Pour and bake
Pour the batter over the cherries. Bake for about 30 minutes, until puffed, golden at the edges, and just set in the center — a slight jiggle is fine, it firms up as it cools.
04. Cool and finish
Let cool at least 20 minutes on a rack (it will deflate some, and that's normal). Dust with powdered sugar right before serving. Best enjoyed warm or at room temperature.
TIPS
Cup measurements are approximate — for best consistency, weigh the flour and pudding mix if you have a scale handy. Chocolate or Butterscotch Fancy Monkey mix would be a fun swap here if you want to play with pears or bananas instead of cherries. Clafoutis is best the day it's made, but leftovers keep covered in the fridge for up to 2 days — let it come back to room temperature before serving.
