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Easy Fresh Cherry Clafoutis Recipe with Almond Cream for Perfect Dessert

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A simple and comforting cherry clafoutis with a tender custardy texture and a nutty almond cream topping, perfect for an effortless yet special dessert.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • Almond Cream Topping:
  • 1/3 cup (30g) almond flour
  • 2 tablespoons (28g) butter, softened
  • 2 tablespoons (25g) sugar
  • 1 large egg
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 350°F (175°C). Butter the baking dish thoroughly to prevent sticking and add richness.
  2. In a small bowl, cream the softened butter and sugar until smooth and pale (about 2-3 minutes). Add the egg, almond flour, and almond extract. Stir until fully combined and silky. Set aside.
  3. Rinse the cherries under cold water, dry gently, and remove pits carefully. Set aside 2 cups (300g) of pitted cherries.
  4. In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened (about 2 minutes). Add the flour and salt, whisking until just combined — lumps are okay but avoid overmixing.
  5. Gradually whisk in the milk, heavy cream, melted butter, vanilla extract, and almond extract. The batter should be smooth and pourable, like a thick pancake batter.
  6. Spread the cherries evenly on the bottom of the buttered baking dish. Pour the batter over the cherries carefully so they stay in place. Dollop spoonfuls of the almond cream mixture on top — it will sink in during baking, creating pockets of almond flavor.
  7. Place the baking dish in the preheated oven and bake for 35-40 minutes. The clafoutis should puff slightly, turn golden around the edges, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  8. Let the clafoutis cool for about 10 minutes before dusting with powdered sugar (if desired). Serve warm or at room temperature.

Notes

Use room temperature eggs and dairy for better batter mixing. Don’t overmix the batter to keep the clafoutis tender. Butter the pan well to prevent sticking. Dot almond cream on top rather than mixing it in for flavor pockets. Start checking doneness at 30 minutes to avoid overbaking. Fresh ripe cherries are best; frozen cherries can be used if thawed and drained well.

Nutrition

Keywords: cherry clafoutis, almond cream, easy dessert, fresh cherries, custard dessert, seasonal fruit dessert

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