Almond Flour Cherry Clafoutis
A popular European dish that isn't seen much here in North America, Clafoutis (or Clafouti) is a sweet after-dinner dessert that has a similar texture to creme brulee and uses fresh sweet cherries. While it doesn't traditionally use almond flour, it can added both texture and nutty flavour which goes very well with the fruits.
- 3/4 cup all-purpose sifted flour
- 3/4 cup + 2 tbsp almond flour
- 1 tsp kosher salt
- 1 cup whole milk
- 1 cup heavy cream
- 12 ounces pitted sweet cherries
- 5 large eggs
- 1 vanilla bean
- 1 cup granulated sugar (plus some for dusting)
- confectioners' sugar (for dusting)
- Preheat oven to 350 degrees Fahrenheit
- Butter a 10-inch round gratin dish with butter and dust with granulated sugar
- In a large bowl, whip whisk 1 cup granulated sugar with eggs and vanilla seeds. Add the all-purpose flour, almond flour and salt just until consistent
- Add the milk and cream and whisk until light and smooth, approximately 3 minutes
- Pour batter into prepared gratin dish and top with cherries
- Bake at 350 for 40 minutes, until clafoutis is set and golden
- Let is cool, then dust with confectioners sugar
- It may be served or wrapped and stored in the fridge overnight
Optional: Sweetened whipped cream goes very well with the dish when serving.
Takes approximately 1 hour, makes 8 servings.
Recipe from foodandwine.com