Cherry Clafoutis Recipe
This Cherry Clafoutis is a classic French summer dessert featuring a light, flan-like batter baked with sweet, juicy cherries. It’s a simple yet elegant treat combining the tartness of cherries with a creamy custard base, enhanced by vanilla, almond extracts, and a hint of lemon zest. Perfect for serving warm, dusted with powdered sugar and toasted almonds for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Clafoutis Batter
- 3 eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup melted butter
- Zest of ½ lemon
Filling and Garnish
- 1 cup pitted sweet cherries or tart cherries
- Powdered sugar, for dusting
- Toasted sliced raw almonds, for serving
Instructions
- Prepare the batter: In a medium bowl, whisk together the eggs, whole milk, Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract until just combined. Add the melted butter and lemon zest, stirring thoroughly to incorporate all ingredients evenly. Cover the bowl with plastic wrap and let the batter rest for 30 minutes to hydrate the flour and develop flavor.
- Preheat the oven and prepare ramekins: Preheat your oven to 350°F (175°C). Grease eight 6-ounce ramekins with butter or non-stick spray to prevent sticking.
- Assemble the clafoutis: Divide the rested batter evenly among the prepared ramekins. Arrange a layer of pitted cherries on top of the batter in each ramekin.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 30 to 35 minutes, or until the clafoutis are lightly golden brown on top and just set in the center (a slight jiggle is okay).
- Cool and serve: Remove from oven and let the clafoutis rest for 10 minutes to set. Before serving, dust each with powdered sugar and sprinkle toasted sliced almonds on top for extra crunch and flavor.
Notes
- Resting the batter for 30 minutes is essential for a tender, well-textured clafoutis.
- You can use either sweet or tart cherries based on your preference; make sure cherries are pitted to avoid biting into pits.
- For a dairy-free adaptation, substitute milk and yogurt with plant-based alternatives, but expect a slight difference in texture.
- Serve the clafoutis warm or at room temperature for the best flavor.
- Toasting the almonds brings out their nuttiness and adds a delightful crunch to the dessert.
Find it online: https://recipesbyliza.com/cherry-clafoutis-recipe/
