Berries Clafoutis Recipe
Traditional clafoutis recipe is made with berries
Cherry Clafoutis Recipe
Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.
Note: that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.
1 Preheat the oven to 350°F. Butter and lightly flour a 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3. Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
4. Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
5. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.