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Easy Creamy Cherry Clafoutis Recipe with Almond Cream

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A simple and elegant summer dessert featuring fresh cherries baked in a creamy almond-scented custard. This clafoutis is quick to prepare, uses pantry staples, and delivers a perfect balance of tart cherries and nutty almond cream.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) almond milk
  • 2 tablespoons almond butter
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • Pinch of salt
  • 1 tablespoon unsalted butter, for greasing
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 8-inch (20cm) baking dish generously.
  2. Prepare the almond cream by blending ½ cup almond milk with 2 tablespoons almond butter until smooth and creamy, about 30 seconds. Set aside.
  3. In a large bowl, whisk 3 large eggs with ⅓ cup granulated sugar until pale and slightly thickened, about 2-3 minutes.
  4. Slowly whisk in 1 cup whole milk, the almond cream mixture, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract if using. The batter should be smooth and slightly runny.
  5. Sift ½ cup all-purpose flour and a pinch of salt over the wet ingredients. Gently whisk until fully incorporated with no lumps. The batter will have the consistency of heavy cream.
  6. Scatter the pitted fresh cherries evenly across the bottom of the buttered baking dish.
  7. Pour the custard batter slowly over the cherries, filling the spaces and covering the fruit.
  8. Bake in the preheated oven for 35-40 minutes, until puffed, golden around the edges, and a knife inserted near the center comes out clean but the center still has a slight jiggle.
  9. Remove from oven and let rest on a cooling rack for 10-15 minutes to set the custard.
  10. Dust with powdered sugar if desired, slice, and serve warm or at room temperature.

Notes

Use room temperature eggs and milk to prevent curdling and ensure even baking. Do not overbake to avoid a rubbery texture; the center should have a slight jiggle when done. Fresh cherries are best, but frozen can be used if thawed and drained well. Let the clafoutis rest before slicing for a creamy custard texture. For a gluten-free version, substitute all-purpose flour with almond flour. For dairy-free, replace whole milk with almond or oat milk and use dairy-free butter or coconut oil for greasing.

Nutrition

Keywords: cherry clafoutis, almond cream, summer dessert, easy dessert, creamy custard, baked cherries, gluten-free option, dairy-free option

Find it online: https://avabowls.com/easy-creamy-cherry-clafoutis-recipe-with-almond-cream-perfect-for-summer-dessert/