Cherry Clafoutis
Servings
8 Servings
Ingredients
- 1¼ pounds sweet cherries I like to use a mix of sweet and tart cherries
- 3 large eggs at room temperature
- ½ cup almond flour
- Good pinch of sea salt or kosher salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon almond extract
- ½ cup plus 3 tablespoons sugar
- 1⅓ cup heavy cream or half-and-half
- Softened butter for greasing the baking dish and dotting the top of the dish
- Garnish: confectioner’s sugar
Instructions
- Preheat the oven to 375°F.
- Smear a 2-quart shallow baking dish liberally with butter.
- Stem and pit cherries. Lay in a single layer in the baking dish.
- In a standard blender, or using an immersion blender and a bowl, mix eggs, flour, salt, vanilla, lemon zest, almond extract, ½ cup sugar, and cream together until smooth.
- Pour batter over cherries. Sprinkle with 3 tablespoons of sugar and dot with butter.
- Bake the clafoutis at 375°F for about 45 minutes, until the custard is just set; a knife poked in the center should emerge relatively clean.
- Allow to cool and sprinkle with confectioner’s sugar before serving. Serve with vanilla ice cream or softly whipped cream.
- MAKE IT NON-DAIRY: Substitute almond milk for heavy cream and extra virgin olive oil for butter.