Cherry and Almond Clafouti Baked Custard
Delight your taste buds with this luscious Cherry and Almond Clafouti Baked Custard, a French-inspired dessert that combines simplicity with elegance. Sweet, juicy cherries are nestled beneath a rich, velvety custard batter infused with the warm, aromatic notes of vanilla and almond extract. Enhanced with a delicate dusting of powdered sugar and optional sliced almonds for added crunch, this clafouti is an irresistible treat. Perfectly golden and slightly puffed from the oven, its light yet indulgent texture makes it the ultimate centerpiece for any gathering. Serve it warm or at room temperature for a comforting dessert, and pair it with whipped cream or vanilla ice cream for an extra-special touch. Whether you're recreating a French classic or simply looking for a quick dessert idea, this cherry clafouti is bound to impress.
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Recipe Information
Ingredients
- 400 grams Fresh cherries (pitted)
- 70 grams All-purpose flour
- 100 grams Granulated sugar
- 0.25 teaspoons Salt
- 3 large Eggs
- 250 milliliters Whole milk
- 125 milliliters Heavy cream
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1 tablespoon Unsalted butter (softened, for greasing)
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23 cm) round baking dish or pie pan with the softened unsalted butter.
Wash and pit the cherries, then arrange them in an even layer in the prepared baking dish.
In a mixing bowl, combine the flour, sugar, and salt. Mix well to evenly distribute the dry ingredients.
In a separate large bowl, whisk together the eggs until they are frothy and well combined.
Gradually add the milk, heavy cream, vanilla extract, and almond extract to the eggs, whisking continuously.
Slowly add the dry ingredients to the wet mixture, whisking until you have a smooth, lump-free batter.
Pour the batter evenly over the cherries in the baking dish.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and the custard is set in the center. A toothpick inserted into the center should come out clean.
Once baked, remove the clafouti from the oven and allow it to cool slightly for about 10 minutes.
Dust the clafouti generously with powdered sugar and sprinkle with sliced almonds, if desired, for added crunch and decoration.
Serve warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you wish.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 180.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
