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Cherry Clafoutis
Cherry Clafoutis Photo: Liz Andrew/Styling: Erin McDowell

Cake? Yawn. Pie? Over it. Pudding? Meh. If you’re bored of your old dessert standbys, it’s time to meet cherry clafoutis, a French baked custard dappled with fresh fruit and finished with powdered sugar. It’s creamy, light, airy and the perfect end to a spring or summer dinner.

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Makes 6 to 8 servings
Start to Finish: 50 minutes

Ingredients

2 tablespoons butter, softened

¾ cup whole milk

¼ cup heavy cream

2 eggs

1 egg yolk

¾ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

½ cup all-purpose flour

1½ cups pitted cherries

Confectioners’ sugar, for garnish

½ cup sliced almonds, toasted

Directions

1. Preheat the oven to 325°F. Grease a 9-inch pie plate (or other shallow baking dish) with the softened butter.

2. In a large bowl, whisk the milk with the cream, eggs, egg yolk, sugar, vanilla extract and almond extract (if using) to combine. Whisk in the flour until the batter is smooth.

3. Pour the batter into the prepared pie plate and scatter the cherries evenly on top. Bake until the clafoutis is just set and the surface is golden brown, 35 to 40 minutes.

4. Garnish with the confectioners’ sugar and toasted almonds. Serve warm.

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