Clafoutis is a French dessert that reminds me of a cross between a cobbler and an egg custard. Traditionally, it’s prepared with whole, unpitted cherries, which are thought to provide a subtle almond flavor. In my version, I like to use halved, pitted cherries and add almond extract and sliced almonds for added flavor and crunch.
Clafoutis is a French dessert that reminds me of a cross between a cobbler and an egg custard. In my version, I like to use halved, pitted cherries and add almond extract and sliced almonds for added flavor and crunch.
- 2 cups Bing cherries, halved and pitted
- 2 tbsp sliced almonds
- 1 cup whole milk
- ¼ cup heavy cream
- 4 large eggs
- ½ cup flour
- 1/3 cup granulated sugar
- 2 tbsp packed light brown sugar, heaping
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ tsp salt
- Heat ovens & prep ramekins: Preheat oven to 375°F. Butter 6, 8-ounce ramekins and place on a large sheet tray.* Distribute cherries and almonds evenly among the bottom of the ramekins.
- Make batter: In a small sauce pan, bring milk and cream to a slight simmer. Meanwhile, whisk together eggs, flour, sugars, extracts and salt in a medium bowl. Gradually stream in warm milk mixture, whisking constantly until incorporated. Pour custard in ramekins, filling about ¾ of the way. Transfer sheet tray to center of oven.
- Bake & serve: Bake for 27-30 minutes, or until golden and custard is set, rotating pan half way through. Serve warm or at room temperature with powdered sugar or whipped cream. Enjoy.
- You may also use a pie pan, but will need to increase the cooking time.
- This recipe was adapted from Bon Appetit.
- Category: Dessert
- Method: Bake
- Cuisine: French
- Serving Size: 1 small ramekin
- Calories: 226
- Sugar: 19g
- Sodium: 267mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Protein: 7g
Keywords: clafoutis, cherry, cherries, almond