Description
A sweet baked French custard loaded with cherries and laced with berry liqueur for a delightful, easy dessert.
Ingredients
Scale
- 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
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Keywords: Cherry, Clafouti, Custard, Baked, French