Recipe by Cooking to Perfection
This is a classic French dessert, which combines characteristics of pudding and custard and, in this case, a nice almond flavor. From Bon Appetit July 1998.
Top Review by Chilicat
I really liked the almond flavor of this, which goes so perfectly with the cherries. I used a 2 qt. pyrex dish, and during cooking the custard puffed up quite a bit and filled the dish to the brim. It sank again once it cooled, but for a moment there I was afraid it would bubble out of the dish before it finished baking. I served this more on the cool side than warm but it still tasted good. The leftovers taste pretty good straight out of the fridge too. This is the first time I've tried baking with cherries, and I'm glad I tried this recipe. Thanks for posting!
- 18 ounces fresh cherries, pitted
- 1 tablespoon granulated sugar
- 1⁄2 cup granulated sugar
- 1 teaspoon cornstarch
- 1⁄2 cup all-purpose flour
- 1⁄4 cup almonds, toasted
- 4 large eggs
- 1 pinch salt
- 1 cup whole milk
- 1⁄4 cup unsalted butter, melted
- 1 teaspoon lemon peel, grated
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
Directions See How It's Made
- Preheat oven to 325°F
- Generously butter shallow 1 1/2 quart glass or ceramic baking dish. Combine cherries, 1 Tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish.
- Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts. Whisk until smooth. Pour custard over cherries.
- Bake clafouti until set in center and golden on top, about 55 minutes. Cool slightly. Serve warm.