Description
This Cherry Clafoutis is a classic French dessert featuring a tender, custard-like batter studded with sweet cherries. Lightly enriched with yogurt and flavored with vanilla, almond, and lemon zest, this baked treat is perfect for a comforting dessert or brunch option. Topped with powdered sugar and toasted almonds, it offers a delightful balance of fruity and nutty flavors.
Ingredients
Clafoutis Batter
- 3 eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup melted butter
- Zest of ½ lemon
Filling and Topping
- 1 cup pitted sweet cherries or tart cherries
- Powdered sugar (for dusting)
- Toasted sliced raw almonds (for serving)
Instructions
- Prepare the batter: In a medium bowl, combine the eggs, whole milk, Greek yogurt, granulated sugar, all-purpose flour, sea salt, vanilla extract, and almond extract. Whisk together until the mixture is just combined. Then add the melted butter and lemon zest, stirring until thoroughly incorporated. Cover the bowl with plastic wrap and let the batter rest for 30 minutes to allow the flour to hydrate and flavors to meld.
- Preheat oven and prepare ramekins: Set your oven to 350°F (175°C) to preheat. Grease eight 6-ounce ramekins well with butter or non-stick spray to prevent sticking during baking.
- Assemble the clafoutis: Pour the rested batter evenly into the prepared ramekins. Arrange a layer of pitted cherries on top of the batter in each ramekin. The cherries will infuse the custard as it bakes.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 30 to 35 minutes, or until the clafoutis are lightly golden brown around the edges and just barely set in the center. The custard should still have a slight wobble.
- Cool and serve: Allow the baked clafoutis to cool for about 10 minutes. Before serving, dust the tops with powdered sugar and sprinkle toasted sliced raw almonds generously to add crunch and flavor.
Notes
- Letting the batter rest for 30 minutes improves texture and flavor.
- Using fresh, pitted cherries is ideal, but frozen cherries can work if thawed and drained.
- Adjust baking time based on your oven and ramekin size; clafoutis is done when the edges are set but the center jiggles slightly.
- For a dairy-free version, substitute yogurt and milk with coconut milk or almond milk yogurt alternatives.
- Serve warm for best flavor, but it can also be enjoyed at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
