Description
A traditional French dessert of sweet custard flecked with juicy cherries, baked until golden brown!
Ingredients
Scale
- 3 large eggs
- 1/2 cup (100 grams) granulated sugar, plus extra for sprinkling on top
- 6 tablespoons (85 grams) butter, melted and cooled slightly, plus extra for greasing the baking dish
- 1 cup plus 1 tablespoon (130 grams) all-purpose flour
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure almond extract
- 2 teaspoons Kirsch, brandy or rum, optional
- 2 cups (250 grams) sweet cherries, preferably pitted
- Confectioners’ sugar, for dusting if desired
- Lightly sweetened whipped cream (preferably flavored with almond extract!), for serving
Instructions
- Preheat the oven to 400°. Lightly grease a 9- or 10-inch round baking dish or cake pan with softened butter. Set aside.
- Combine the sugar and eggs in a large mixing bowl and whisk for about 1 to 2 minutes, until the mixture has lightened slightly in color. Slowly whisk in the butter until incorporated. Add the flour and salt and fold into the batter until fully combined. Gradually add the milk, whisking it in after each addition. Add the almond extract and liquor, if using, mixing until the batter is very smooth.
- Place the cherries in the bottom of the prepared baking dish and pour the batter over the fruit. Generously sprinkle the top with granulated sugar. Bake for 25 to 30 minutes, until the top is browned and the batter is almost completely set in the middle. Let sit for at least 15 minutes before serving to allow the custard to set and cool slightly. Cut into wedges. Dust with powdered sugar, if desired and serve with whipped cream.
Notes
Inspiration: Cherry Clafoutis on smittenkitchen.com
- Category: French, Fruit Desserts