Cherry Clafoutis
This French Cherry Clafoutis has a creamy, custard-like texture with sweet cherries throughout. Serve warm or cold with a dusting of powdered sugar for a simple yet elegant dessert.
Equipment
- Blender
- 9 or 10 inch Baking Dish or Pie Plate
- Measuring Cups and Spoons
- Mixing Spoon or Spatula
- Oven
Ingredients
- 1.5 cups fresh sweet cherries pitted, or use 1 can drained
- 3 large eggs room temperature
- 0.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 tbsp granulated sugar reserved for topping
- 1 cup whole milk or half and half
- 1.5 tsp vanilla extract
- 0.5 tsp almond extract
- 0.25 tsp salt
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.
- Arrange cherries evenly on the bottom of the dish.
- In a blender, combine eggs, 1/2 cup sugar, milk, flour, vanilla extract, almond extract, and salt. Blend until smooth.
- Pour the batter over the cherries and sprinkle with the reserved 2 tablespoons of sugar.
- Bake for 35–45 minutes, until custard is set. Let cool for at least 15 minutes before serving.
- Dust with powdered sugar and serve warm, at room temperature, or cold.
Notes
You can also use canned, frozen, or unpitted cherries (just let guests know). Clafoutis is traditionally made with black cherries. Can substitute fruit such as plums, apples, pears, or berries. Best enjoyed within 24 hours, but keeps in the fridge for up to 4 days.