I’m guest posting over at Lauren Kelly, Nutritionist’s blog today … sharing one of my favorite desserts … but I like to eat it for breakfast. It’s a good thing it’s healthy. It’s a warm, comforting custard-style French dessert. Bonus points if you can pronounce it correctly. (I can’t!)
Pop on over to Lauren’s blog for the recipe and to learn about the health benefits of this delicious dessert … or scroll down for the recipe. I’ve updated this post with the recipe, to make sure I don’t lose it!
This recipe was shared at Fit & Fabulous Fridays, Weekend Potluck, Strut your Stuff Saturday and Crazy Sweet Tuesday.
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Cherry Almond Clafouti
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: French
Description
A sweet baked French custard loaded with cherries and laced with berry liqueur for a delightful, easy dessert.
Ingredients
- 12 ounces large fresh pitted tart cherries or 12 ounces frozen cherries , thawed and drained (I used frozen ones from my dad’s cherry tree)
- ¼ cup sugar
- 3 tablespoons sliced almonds, toasted
- 3 tablespoons unbleached white whole wheat flour
- 1 pinch salt
- 3 large eggs , plus 1 egg white
- ¾ cup milk (I used 1%, but you can use any kind of milk you like)
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 4 teaspoons berry liqueur (Chambord) or cherry brandy
- A little bit of confectioners’ sugar , for sprinkling
- 2 tablespoons sliced almonds , toasted, for garnish
Instructions
- Preheat oven to 375°F. Spray four 1-cup capacity ramekins, or custard cups with cooking spray—or in lieu of the ramekins, use a 2-quart baking dish.
- In a small bowl, toss the cherries with 2 tablespoons of the sugar, then divide the cherries evenly among the ramekins.
- In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, milk, and almond and vanilla extracts. Process about 30 seconds, or until the almonds are ground and the mixture forms a smooth batter. (The batter will be thin. That’s okay.)
- Pour the batter over the cherries in the ramekins, dividing equally.
- Top each serving with 1 teaspoon of the liqueur, and bake 35 minutes, or until puffed and brown and set. The custard should spring back to the touch. (If using one large baking dish instead of ramekins, let it cook 45 minutes to an hour.)
- Let cool until warm (they will sink slightly). Sprinkle with confectioners’ sugar and garnish with toasted almonds, if desired. Serve warm.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Cherry, Clafouti, Custard, Baked, French
6 comments
Kluh-foo-TEE! Love it! Looks amazing!
Thank you Ann! You are the BEST! xoxo
Ann, yet another one of your recipes I have to try! I love clafouti, but the recipe I’ve made that I learned in a cooking class is mainly heavy cream, sugar and white flour. This is so much healthier! Could probably even sub in almond flour or rice flour to make it gluten free.
I bet you could Brianne! Great idea 🙂
I love almonds. This is beautiful!
thank you Dorothy! 🙂