Ingredients
1 lb fresh sweet cherries (Bing or Rainier), pitted or unpitted
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup whole milk
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
2 tbsp unsalted butter, melted (plus extra for greasing)
Powdered sugar for dusting
Instructions
Step 1: Preheat your oven to 375°F (190°C) and generously grease a 9-inch round ceramic baking dish or a cast-iron skillet with butter.
Step 2: Arrange the cherries in a single, even layer at the bottom of the prepared baking dish.
Step 3: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened.
Step 4: Sift the flour and salt into the egg mixture and whisk until just combined. Gradually pour in the milk, heavy cream, melted butter, vanilla extract, and almond extract, whisking until the batter is completely smooth.
Step 5: Pour the batter over the cherries in the baking dish and bake for 35 to 45 minutes, or until the custard is puffed, golden brown on the edges, and set in the center. Allow it to cool for at least 15 minutes before dusting with powdered sugar and serving.
Notes
For a traditional touch, leave the pits in the cherries, but warn your guests! Otherwise, a cherry pitter makes the job easy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sweet Breakfasts
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: cherry clafoutis recipe, French dessert, summer cherry recipe, custard tart, sweet breakfast
