Clafoutis is a simple French dessert, in which fruits are baked in a light custard. The dish is traditionally made with cherries, although there are plenty of versions with other fruits as well. As cherries season is at its peak right now, I decided to prepare it using them.
To make things a bit more interesting, I decided to add almond extract and almond flour to the batter, and to scatter some sliced almonds on top. This intensified the faint almond-like aroma from the cherries pits, and added a nice crunchy topping, which complemented the juicy fruits and velvety custard beuatifully.
This light and fresh dessert is very quick and easy to assemble, and is perfect for a summer day. Try it and enjoy.
* I prefer using unpitted cherries, as in the traditional recipes, as using them whole intensify their flavor. I strongly suggest you’ll do the same – just remember to warn your guests before serving!
* If you still prefer pitted cherries, drain them well before using.
Prep time: 15 minutes
Baking time: 40 minutes
1.1 lbs (500 grams) unpitted ripe cherries (see notes)
½ cup sugar
3 L eggs
½ tsp vanilla paste
¼ tsp almond extract
¼ tsp salt
¼ cup flour
¼ cup almond flour
1 cup whole milk
3 Tbs butter, melted
¼ cup sliced almonds
1. Wash, drain and pat dry the cherries. Butter and lightly flour a 10” (25 cm) baking pan and keep in the fridge until using. Preheat the oven to 33025F (165C).
2. In a medium bowl, whisk the sugar, eggs, vanilla, almond extract and salt. Add the flour and almond flour and mix well. Whisk in the milk, and then the melted butter.
3. Pour ¼ cup of the batter into the prepared pan. Add the cherries on top, in one layer. Pour the rest of the batter on top, and scatter the sliced almonds over.
4. Bake for 40 minutes, until the batter is puffed and golden. Serve at room temperature.