Cherry Clafoutis
A rustic French dessert made with fresh cherries nestled in a custardy baked flan. Impress your family and friends with this surprisingly easy and delicious dish. It's only a few baking ingredients!
Servings: 8
Ingredients
- 1 Tbsp butter, room temperature
- 2 Tbsp sugar, divided
- 1 lb. sweet cherries, pitted and halved
- 3 extra-large eggs, room temperature
- 6 Tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups heavy cream
- 1 tsp pure vanilla extract
- ⅛ tsp pure almond extract
- 1 tsp lemon zest
- Optional: powdered sugar, for dusting
- Optional: whipped cream and fresh mint
Instructions
- Preheat the oven to 375°F. Grease a 10 x 1 ½-inch round baking dish with the room temperature butter and sprinkle with 1 Tablespoon sugar. Shake the sugar around the buttered baking dish over a sink to coat the bottom and sides.
- In a stand mixer fitted with the paddle attachment, beat the eggs and ⅓ cup sugar for 3 minutes on medium-high speed, until light and thick. In a small bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, combine the cream, vanilla extract, almond extract, and lemon zest.
- Add the dry ingredients to the egg-sugar mixture and with the mixer on low speed, add the liquid ingredients, mixing well. Scrape the sides with a rubber spatula, mix well, then set aside for 10 minutes.
- Distribute the cherries evenly around the baking dish and carefully pour in the batter. Sprinkle the top evenly with the remaining 1 Tablespoon sugar. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean. Cool slightly, dust with powdered sugar, if using. Serve warm.
Notes
- For breakfast or brunch: Serve with a dollop of whipped cream and fresh mint.
- For dessert: Serve with a dollop of whipped cream and fresh mint or a scoop of vanilla ice cream.