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Skillet Cherry Clafoutis Recipe

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  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Skillet Cherry Clafoutis is a classic French dessert featuring juicy cherries baked in a rich, custard-like batter. Lightly sweetened and infused with almond extract and a zesty hint of lemon, this clafoutis is perfect for a delightful treat any time of year. Served warm with a dusting of powdered sugar, it's a comforting and elegant dish that effortlessly blends fruit and creamy texture.

Ingredients

Fruits

  • 12 oz. cherries, pitted

Custard Batter

  • 4 eggs, separated
  • ⅓ cup sugar
  • 6 tbsp. all purpose flour
  • 2 tsp. almond extract
  • ½ tsp. salt
  • 1 cup heavy cream

For the Skillet and Garnish

  • 1 tbsp. salted butter, softened
  • 1 tbsp. lemon zest (from one lemon)
  • ¼ cup powdered sugar

Instructions

  1. Prepare Cherries: Wash and pit the cherries thoroughly, then set them aside while you prepare the batter.
  2. Preheat Oven: Set your oven to 375°F to ensure it is fully heated for baking the clafoutis.
  3. Separate Eggs: Carefully separate the egg yolks and whites into two different bowls.
  4. Beat Yolks and Sugar: Using a mixer on medium-high speed, beat the egg yolks and sugar together for about 8 minutes until the mixture is thick and pale.
  5. Beat Egg Whites: Lightly beat the egg whites separately until just frothy and set aside; they will be folded in later.
  6. Combine Batter Ingredients: Gradually add the flour, almond extract, salt, and heavy cream individually into the egg yolk mixture, beating after each addition until fully incorporated.
  7. Fold in Egg Whites: Gently add the beaten egg whites into the batter and mix until just combined to keep the mixture airy.
  8. Prepare Skillet: Coat a cast-iron or oven-safe skillet with the softened butter evenly.
  9. Heat Skillet: Place the buttered skillet in the preheated oven for 5 minutes to warm it up.
  10. Add Cherries and Zest: Carefully remove the hot skillet, add the pitted cherries evenly, and sprinkle the lemon zest over the top.
  11. Pour Batter: Pour the batter over the cherries in the skillet and smooth the surface to ensure even baking.
  12. Bake: Place the skillet back in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  13. Rest: Allow the clafoutis to rest for 3 to 5 minutes after baking to set slightly.
  14. Serve: Dust the top with powdered sugar, slice, and serve warm for best flavor and texture.

Notes

  • Pitting cherries can be done ahead to save time; frozen cherries can be used if fresh are unavailable.
  • Use a well-seasoned cast-iron skillet for best heat distribution and presentation.
  • The almond extract adds a subtle nutty aroma but can be omitted if unavailable.
  • This dessert is best served warm but can also be enjoyed at room temperature.
  • For a lighter version, substitute half-and-half or milk for the heavy cream, though texture may alter slightly.

Find it online: https://ivysrecipes.com/skillet-cherry-clafoutis-recipe/