Cherry Clafoutis With Toasted Almond Flour

How to Make Cherry Clafoutis With Toasted Almond Flour

Total time: 55 min · Yields 6 servings

1. 1

   Arrange the Cherries

   Spread the pitted cherries in a single, even layer across the bottom of your prepared baking dish. If using unpitted cherries, warn your guests about the stones before serving.

2. 2

   Whisk the Batter

   In a large mixing bowl, whisk the eggs and 100g of sugar until pale and slightly frothy. Gradually whisk in the all-purpose flour, toasted almond flour, and salt until no lumps remain.

3. 3

   Incorporate Liquids

   Slowly pour in the whole milk, melted butter, vanilla extract, and almond extract. Whisk gently until the mixture is smooth and resembles a thin pancake batter.

4. 4

   Pour and Bake

   Carefully pour the batter over the cherries in the dish. Bake for 35 to 40 minutes until the edges are golden brown and puffed, and the center is just set but still has a slight wobble.

5. 5

   Cool and Dust

   Remove from the oven and let the clafoutis cool on a wire rack for at least 15 minutes. The center will deflate slightly as it cools, which is normal for this style of custard.