Cherry Clafoutis
Cherry Clafoutis is a simple French dessert that is part flan, part Dutch baby, and all parts délicieux!
Equipment
- Oven
- blender
- Cast Iron Skillet
Ingredients
- 2 tablespoons unsalted butter
- 2.5 cups cherries, stemmed and pitted
- 3 large eggs
- 1 cup whole or 2% milk
- 0.25 cup heavy cream
- 0.5 cup granulated sugar divided
- 0.5 cup all-purpose flour spooned into a measuring cup and leveled-off
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.125 teaspoon almond extract
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C) and set an oven rack in the middle position.
- Melt the butter in a 10-in (25-cm) cast-iron or nonstick ovenproof skillet over medium heat. Swirl the butter so that it coats the sides of the pan. Place the cherries in an even layer in the skillet.
- In a blender, combine the eggs, milk, cream, ½ cup (100 g) of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
- Bake for 20 minutes, then remove from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.
Notes
Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.
Nutrition
Serving: 1sliceCalories: 215kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 91mgSodium: 116mgFiber: 1gSugar: 23g
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