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Easy Creamy Fresh Cherry Clafoutis Recipe with Almond Cream

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A quick and easy cherry clafoutis featuring fresh cherries and a silky almond cream topping, perfect for a light and elegant dessert.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted and halved
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon pure almond extract
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • Pinch of salt (about 1/8 teaspoon)
  • Powdered sugar (optional, for dusting)
  • For almond cream topping:
  • 1/4 cup (30g) almond meal or ground almonds
  • 2 tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream, whipped

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9-inch (23 cm) oven-safe baking dish generously.
  2. Pit and halve about 2 cups (300g) of fresh cherries. Set aside.
  3. In a medium bowl, whisk together 1/2 cup (65g) all-purpose flour, 1/3 cup (65g) granulated sugar, and a pinch of salt (1/8 teaspoon).
  4. In a separate bowl, whisk 3 large eggs until slightly frothy.
  5. Add 1 cup (240ml) whole milk, 1/2 cup (120ml) heavy cream, 2 tablespoons (28g) melted butter, and 1 teaspoon pure almond extract to the eggs. Whisk gently to combine.
  6. Gradually sift the dry mix into the wet ingredients, whisking slowly to prevent lumps until the batter is smooth and pourable.
  7. Spread half of the cherries in the bottom of the buttered dish. Pour half the batter over them.
  8. Layer the remaining cherries on top, then pour the rest of the batter evenly over everything.
  9. Bake for 35-40 minutes until edges are puffed and golden and the center is set but slightly jiggly. A toothpick inserted should come out mostly clean.
  10. While baking, mix 1/4 cup (30g) almond meal with 2 tablespoons (15g) confectioners’ sugar. Whip 1/4 cup (60ml) heavy cream until soft peaks form, then gently fold into the almond mixture to make almond cream.
  11. Let clafoutis cool slightly for 10 minutes. Serve with dollops of almond cream and dust with powdered sugar if desired.

Notes

[‘Use room temperature eggs and dairy for smooth blending and to prevent curdling.’, ‘Whisk gently to avoid developing gluten and tough custard.’, ‘Butter the baking dish well to prevent sticking and create a crisp edge.’, ‘Check baking at 30 minutes to avoid overbaking; the center should still jiggle slightly.’, ‘If edges brown too fast, cover loosely with foil halfway through baking.’, ‘Almond cream topping adds fresh, light flavor compared to almond paste.’, ‘Can substitute almond flour for gluten-free version; texture will be denser.’, ‘Dairy-free option: use coconut milk and coconut cream.’, ‘Vegan option: replace eggs with flaxseed or chia egg substitute and use plant-based milk and cream.’, ‘Fruit swaps: blueberries, sliced peaches, or blackberries work well.’, ‘Prepare batter ahead and refrigerate for a few hours; stir gently before baking.’, ‘Does not freeze well due to custard base; best fresh.’]

Nutrition

Keywords: cherry clafoutis, almond cream, easy dessert, fresh cherries, creamy custard, summer dessert, quick dessert

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