Cherry Clafoutis

Servings

8

Category

Dessert

Cherry clafoutis is a classic French dessert that’s as charming as it is delicious. With its delicate custard base and fresh cherries, this dish balances sweet and creamy flavors. Whether served warm from the oven or chilled, cherry clafoutis is a versatile treat that’s sure to impress at any gathering or make for a cozy, simple dessert on a lazy afternoon.

Ingredients

    Tools:

    • Lancaster No. 8 Skillet

    Ingredients:

    • 2 tablespoons butter
    • 2 1/2 cups (12 oz) cherries, stemmed and pitted
    • 3 large eggs
    • 1 cup whole milk
    • 1/4 cup heavy cream
    • 1/2 cup plus 2 tablespoons granulated sugar, divided
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon almond extract
    • confectioners’ sugar, for dusting (optional)

    Directions

    1. Preheat the oven to 375°F.
    2. Melt the butter in the No. 8 skillet on medium heat.
      Place the cherries in an even layer in the skillet.
    3. In a blender, combine the eggs, milk, cream, ½ cup 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.
    4. Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until golden brown, about 25 to 30 minutes more. Note that clafoutis will still wiggle a bit when done, but a toothpick should come out clean from the center.
    5. Let cool for a few minutes before dusting powdered sugar on top before serving. Serve warm or chilled.

    Cherry clafoutis is a classic French dessert that’s as charming as it is delicious. With its delicate custard base and fresh cherries, this dish balances sweet and creamy flavors. Whether served warm from the oven or chilled, cherry clafoutis is a versatile treat that’s sure to impress at any gathering or make for a cozy, simple dessert on a lazy afternoon.

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