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Cherry Clafoutis

Irresistible Cherry Clafoutis for the Perfect Summer Treat

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This Cherry Clafoutis is a delightful summer dessert that transforms juicy cherries into a rich custard treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Essential for creating the custard’s structure and richness.
  • 2 cups Whole Milk Adds creaminess; half-and-half can be an alternative, but flavor may vary.
  • 1 cup Greek Yogurt Contributes tanginess and richness; sour cream is a good substitute.
  • 1 cup Granulated Sugar Sweetens the custard; consider coconut sugar for a healthier option.
  • 1 cup All-Purpose Flour Provides the custard’s texture; gluten-free blends can be used instead.
  • 1 teaspoon Sea Salt Enhances the overall flavor; no substitutes necessary.
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness; feel free to increase almond extract for more flavor.
  • 1 teaspoon Almond Extract Offers a unique taste profile; swap with vanilla extract if preferred.
  • 4 tablespoons Melted Butter Adds richness and helps in browning; coconut oil works for a dairy-free option.
  • 1 tablespoon Lemon Zest Brightens the custard’s flavor; lime zest can be a refreshing alternative.
For the Fruit
  • 2 cups Pitted Cherries The star of the dish, offering a burst of sweetness; you can substitute with blueberries or blackberries for variation.
  • powdered sugar for dusting No substitute needed.
  • 1/2 cup Toasted Sliced Almonds Adds a delightful crunch; consider using pecans or walnuts for a different texture.

Equipment

  • Mixing Bowl
  • whisk
  • Oven
  • Ramekins
  • Baking Tray

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together eggs, granulated sugar, whole milk, Greek yogurt, all-purpose flour, sea salt, vanilla extract, and almond extract until just combined. Gradually stir in melted butter and lemon zest, then let it rest at room temperature.
  2. Preheat your oven to 350°F (175°C). Butter eight 6-ounce ramekins generously and set them aside.
  3. Once the batter has rested, divide it equally among the prepared ramekins. Gently press pitted cherries into the batter.
  4. Place the ramekins on a baking tray and bake for 30 to 35 minutes until golden brown and the center is set.
  5. Let the ramekins rest for about 10 minutes. Serve warm, dusted with powdered sugar and topped with toasted sliced almonds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Allow clafoutis to sit after baking to firm up the custard. Dust with powdered sugar and serve with extra almonds for style.

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