Description
French Cherry Clafoutis is a classic French dessert featuring a creamy custard batter baked over fresh cherries. This rustic and simple treat is slightly sweet, with hints of vanilla and almond extract, making it an irresistible summer delight. Easy to prepare with basic pantry ingredients, it’s perfect served warm or at room temperature dusted with powdered sugar and optionally garnished with slivered almonds.
Ingredients
Cake Base
- 1 Tablespoon (15g) unsalted butter
- 1 ¼ cup (300 ml) milk, at 2% or whole milk
- ⅔ cup (130g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 pinch salt
- ¾ cup (90g) all-purpose flour
- ⅓ cup (30g) almond meal
Fruit
- 2-3 cups (500-700 ml) cherries, pitted or unpitted
Toppings
- Confectioners’ sugar, for serving
- Slivered almonds, for decoration (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (180°C). Generously grease a 9-inch (23 cm) circular pie dish or skillet. Alternatively, you can prepare 8 individual baking dishes or ramequins for single servings.
- Mix Batter: In a large mixing bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, and almond extract until well combined. Gradually add the all-purpose flour, almond meal, and salt to the wet ingredients and whisk until the batter is smooth and free of lumps.
- Assemble: Place the cherries evenly on the bottom of the prepared baking dish. Pour the smooth batter over the cherries, ensuring they are covered evenly.
- Bake: Bake the clafoutis for about 45 minutes if using one large dish. For individual clafoutis servings, bake for 25-30 minutes. It is done when the edges are puffed and browned, and a knife inserted into the center comes out clean.
- Cool and Serve: Allow the clafoutis to cool slightly; it will deflate as it cools. Dust the top with confectioners’ sugar and optionally sprinkle with slivered almonds before serving. Enjoy warm or at room temperature.
Notes
- Traditionally, cherries are used unpitted for added flavor, but you can pit them for easier eating.
- If fresh cherries are not available, frozen cherries can be used; thaw and drain them before assembling.
- The almond extract is optional but adds a lovely complementary flavor to the cherries.
- The clafoutis can be served warm or at room temperature.
- To make individual servings, use ramequins and reduce baking time to 25-30 minutes.
