Cherry Clafoutis

Cherry Clafoutis
Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.
  • 2 cups fresh sweet cherries, pitted
  • 2 tablespoons blanched slivered almonds
  • 3 eggs
  • ½ cup sugar (can reduce to ¼ cup)
  • 1 tablespoon brown sugar
  • ½ cup all-purpose flour
  • ⅛ teaspoon salt
  • 1 cup milk (2% or whole milk)
  • ¾ teaspoon almond extract (can sub 2 teaspoons of Amaretto)
  • 1½ teaspoons vanilla extract
  • Powdered sugar for dusting
  1. Butter and flour baking dish, scatter with cherries and slivered almonds:
  2. Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
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  5. Make batter with eggs, sugar, salt, and flour:
  6. Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
  7. Add the milk, almond extract, and vanilla extract:
  8. Whisk until smooth.
  9. Pour batter into the baking dish over the cherries and slivered almonds
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  12. Bake:
  13. Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
  14. Remove from oven to cool:
  15. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  16. Dust with powdered sugar:
  17. When cool dust the clafoutis with powdered sugar. Serve.