If you love traditional French desserts, you probably know that clafoutis is usually made with lots of eggs to get its custard texture.
Today I want to share my easy eggless cherry clafoutis that gives you that same creamy center without using any eggs at all.
It is a wonderful option if you have an egg allergy, avoid eggs in your diet, or simply do not have any in your fridge today.
The sweet cherries bake right inside a smooth batter made with milk, cream, and a spoonful of yogurt.
It bakes up golden around the edges and makes a warm, comforting dessert you can enjoy anytime.
Why You’ll Love It
Rich Cherry Flavor – Sweet cherries become wonderfully juicy and tender beneath the creamy baked custard.
Silky Texture – Greek yogurt, milk, and cream create a smooth center with beautifully soft edges.
Eggless Excellence – Cornstarch helps the custard set perfectly while keeping the recipe completely eggless.
Beautiful Presentation – Golden, puffed edges and bright cherries make every slice look special.
Ingredient List
- 2 cups Pitted Sweet Cherries
- 1 tbsp Unsalted Butter
- 1/2 cup All-Purpose Flour
- 3 tbsp Cornstarch
- 1/3 cup Granulated Sugar
- 1/4 tsp Fine Sea Salt
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Plain Greek Yogurt
- 2 tbsp Unsalted Butter, Melted
- 2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1 tbsp Powdered Sugar
Directions
Step 1
Preheat the oven to 350°F and coat a 9-inch baking dish with the 1 tablespoon of butter. Arrange the cherries evenly across the bottom.
Step 2
Whisk the all-purpose flour, cornstarch, granulated sugar, and salt together in a mixing bowl.
Step 3
In a separate bowl, whisk the milk, heavy cream, Greek yogurt, melted butter, vanilla, and almond extract until smooth.
Step 4
Gradually whisk the wet mixture into the dry ingredients until a smooth, pourable batter forms. Pour the batter evenly over the cherries.
Step 5
Bake for 38 to 45 minutes, until the edges are golden and puffed and the center is set with only a slight wobble.
Step 6
Cool for 20 minutes so the custardy center can settle, then dust evenly with the powdered sugar before serving warm or at room temperature.
Tips
Use Room Temperature Dairy
Bring the milk, heavy cream, and Greek yogurt to room temperature before mixing. They will blend more smoothly, so the batter stays even and the yogurt does not leave small lumps.
If the yogurt is very thick, whisk it with the milk first until completely smooth. Then add the cream and melted butter before combining the wet and dry ingredients.
Whisk The Dry Ingredients Well
Whisk the flour, cornstarch, sugar, and salt for at least 30 seconds before adding the liquid. This spreads the cornstarch through the flour and helps the custard set evenly.
Add the wet mixture gradually while whisking steadily. Pouring it all in at once can leave pockets of flour that are difficult to smooth out later.
Prepare The Cherries Carefully
Drain the pitted cherries well and gently pat them dry before placing them in the buttered dish. Extra juice can thin the batter and make the bottom softer than intended.
Arrange the cherries in one even layer, leaving a little space between them. This helps the batter flow around the fruit and gives each serving a balanced amount of cherry.
Try These Next
- Eggless Black Forest Cake
- Eggless French Crepes
- Eggless French Madeleines
- Eggless French Vanilla Creme Brulee
- Eggless Fresh Fruit Tart
Questions You Might Have
Can I use frozen cherries instead of fresh cherries?
Yes, frozen pitted cherries work well in this eggless cherry clafoutis. Thaw them first and gently pat them dry so extra moisture does not make the batter too soft.
If the cherries release a lot of juice while thawing, leave that liquid behind. This helps the finished dessert bake evenly and keeps the cherry flavor bright.
Eggless Cherry Clafoutis
Ingredients
Equipment
Method
- Preheat the oven to 350°F and coat a 9-inch baking dish with the 1 tablespoon of butter. Arrange the cherries evenly across the bottom.
- Whisk the all-purpose flour, cornstarch, granulated sugar, and salt together in a mixing bowl.
- In a separate bowl, whisk the milk, heavy cream, Greek yogurt, melted butter, vanilla, and almond extract until smooth.
- Gradually whisk the wet mixture into the dry ingredients until a smooth, pourable batter forms. Pour the batter evenly over the cherries.
- Bake for 38 to 45 minutes, until the edges are golden and puffed and the center is set with only a slight wobble.
- Cool for 20 minutes so the custardy center can settle, then dust evenly with the powdered sugar before serving warm or at room temperature.