Cherry Clafoutis Recipe
This easy Fresh dessert is a summer staple and perfect for cherry season!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 4 - 10 oz ramekins
Ingredients
- 1/2 lb cherries, stems removed, pitted, and cut in half
- 1 1/2 cups half and half
- 1/2 cup vanilla skyr or yogurt
- 3 eggs
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 4 tablespoons unsalted butter, melted (1/2 stick)
- 1 teaspoon vanilla bean paste or extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon sea salt
- 1 tablespoon amaretto or Grand Marnier, optional
- powdered sugar, for dusting
- whipped cream, for serving
Instructions
- Prep the ramekins and preheat the oven. Grease the ramekins really well with room temperature unsalted butter. Place 1/3 cup of halved cherries in each ramekin. Place the ramekins on a baking sheet and preheat an oven to 350ºF.
- Make the custard. Combine the remaining ingredients in a blender and blend until very smooth. Evenly divide the batter among the ramekins and top with a couple more cherries.
- Bake. Bake for 22-24 minutes, until the center of the clafoutis is just barely set. It should still jiggle slightly in the center.
- Cool before serving. Remove from the oven and cool for 15 minutes. Dust with powdered sugar and serve lukewarm topped with whipped cream and more cherries.
Notes
To store: If you have leftovers, wrap them tightly in plastic wrap and refrigerate for up to 5 days. You can pop it in the microwave for 20-30 seconds to warm it slightly, if desired.
Nutrition
Serving: 1 ramekin
