This week's work ·
Early cherries and the clafoutis that welcomed summer
The first cherries of the year landed at the market, and we did the only reasonable thing: baked them into a warm, custardy clafoutis and ate it straight from the pan.
The first cherries of the year appeared at the market on the first day of June, dark and glossy in big bins, and we stood there a minute just looking at them. We bought two pounds, ate a handful in the car, and knew exactly what the rest were for.
A clafoutis is the easiest dessert that still feels like a production — a simple batter of eggs, cream, sugar, and flour poured over cherries in a buttered dish and baked until it puffs and sets. The fruit sinks a little, the custard rises around it, and the whole thing comes out of the oven smelling like summer.
We ate it warm out of the pan with spoons, the way you're supposed to, the custard still trembling at the center. The cherries had turned jammy and dark, and the top was golden and faintly crisp.
The lesson was about firsts again, but faster this time. Cherries don't wait, and neither should you. Bake them the day you buy them.
Cherries don't wait, and neither should you — bake them the day you buy them.
02 · The recipe
Early Cherry Clafoutis
Dark cherries baked in a simple custard of eggs, cream, and sugar until puffy and golden — the easiest dessert that still feels like a production.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- One 9-inch clafoutis, 6 servings
What you'll need
Non-perishable
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- Powdered sugar, for dusting
Perishable
- 1 1/2 pounds fresh cherries, pitted
- 1 tablespoon unsalted butter, melted, for the dish
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
Useful equipment
Method
- Heat the oven to 375°F. Butter a 9-inch pie dish or shallow baking dish generously with the melted butter.
- Arrange the pitted cherries in the dish in a single layer.
- Whisk the eggs and 1/2 cup sugar in a bowl until pale, then whisk in the cream, milk, flour, salt, and vanilla until smooth — a few small lumps are fine.
- Pour the batter over the cherries. Sprinkle with the remaining 1 tablespoon sugar.
- Bake 35–40 minutes, until puffed, golden, and just set in the center with a slight jiggle. Cool 10 minutes, dust with powdered sugar, and serve warm — straight from the dish is acceptable and encouraged.
03 · Linked objects
The things worth mentioning.
India Tree Superfine Caster Cane Sugar
For a silky custard with a golden top, fine sugar is the move.
Why we loved it: Superfine sugar dissolves faster, which means the custard stays silky and the top turns evenly golden. It's the little upgrade that shows up in the texture.
Worth knowing: Costs more than standard sugar, but you use it for baking, where it matters most.
See the exact item on Amazon
King Arthur 100% Organic All-Purpose Flour
The clafoutis needs structure without density — this is the flour that gets that balance right.
Why we loved it: The gold standard for home bakers — consistent protein, no bleaching, and a crumb that behaves itself every single time. Half a cup is just enough to give the custard structure without turning it into cake.
Worth knowing: Costs a little more than store-brand flour, but the consistency is worth it for baking.
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Diamond Crystal Kosher Salt
Salt in the custard is what makes the fruit taste like fruit — this is the selected option.
Why we loved it: The crystals are light and grabby, so you can season by feel — and a pinch in a sweet custard is the quiet difference between flat and round.
Worth knowing: It's a bigger box than you need at first, but it keeps forever and you'll use it daily.
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Nielsen-Massey Pure Vanilla Extract
One teaspoon of real vanilla is what makes the clafoutis taste like a pastry shop's.
Why we loved it: We love vanilla with a round, floral aroma rather than a sharp one; it carries through the cook without fading and gives pancake batter, cake, or cream a clear vanilla finish.
Worth knowing: It costs more than imitation, but a bottle lasts through a season of baking.
See the exact item on Amazon
Wholesome Organic Powdered Sugar
The white dusting against the golden crust is the classic look — this is the sugar that does it right.
Why we loved it: It's the clean, dependable kind — no gritty residue, and it stays put on the warm crust just long enough to melt a little at the edges. A dusting is the traditional finish for a clafoutis.
Worth knowing: It's a finishing sugar — you're buying it for the dusting, and a bag lasts a long time.
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Glazed Stoneware Baking Dish, Rectangular with Handles
The stoneware baking dish holds the clafoutis in the oven and carries it to the table.
Why we loved it: We love even browning, little sticking, and a stoneware dish that stays hot at the table after the oven is off. The glazed finish gives it the calm, durable feel a weekly baking dish needs.
Worth knowing: It's heavy, and it's not for the stovetop — no searing, and cold dishes must warm up before the oven. Skip it if you need a skillet.
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ZWILLING Prep 3-Piece Brushed Stainless Steel Nesting Bowls Set
The nested set covers every mixing job with a stable, heavy base.
Why we loved it: We love bowls that stay put on the counter, rims that pour cleanly, and a brushed stainless finish that hides routine scratches. They nest neatly, replacing a whole stack of stained plastic without making the cupboard feel crowded.
Worth knowing: Stainless is cold to the touch and not for the microwave, and the big bowl is heavy when full.
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Zulay Kitchen Stainless Steel Balloon Whisk, 11-Inch
The balloon head reaches the bottom of the bowl and incorporates air quickly.
Why we loved it: We love the sturdy build, comfortable handle, and balloon wires that hold their shape through heavy whisking.
Worth knowing: Hand washing is recommended; the large head needs drawer space.
See the exact item on Amazon
