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Cherry clafoutis

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Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

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Ingredients

  • 18 * 18 ounces fresh cherries, pitted, or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed, drained
  • 1 * 1 tablespoon plus 1/2 cup sugar
  • 1 * 1 teaspoon cornstarch
  • 1/3 * 1/3 cup all purpose flour
  • 1/4 * 1/4 cup almonds, toasted
  • 4 * 4 large eggs
  • * Pinch of salt
  • 1 * 1 cup whole milk
  • 1/4 * 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 * 1 teaspoon grated lemon peel
  • 1 * 1 teaspoon vanilla extract
  • 1/2 * 1/2 teaspoon almond extract
  • * Powdered sugar

Details

Servings 6

Preparation

Step 1

Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.

Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.

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