Cherry Clafoutis
This easy Fresh dessert is a summer staple and perfect for cherry season.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 4 - 10 oz ramekins
Ingredients
- 1/2 lb cherries, stems removed, pitted, and cut in half
- 1 1/2 cups half and half
- 1/2 cup vanilla skyr or yogurt
- 3 eggs
- 1/2 cup granulated sugar
- 1/3 cup flour
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla bean paste or extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon sea salt
- 1 tablespoon amaretto or grand marnier, optional
- powdered sugar, for dusting
- whipped cream, for serving
Instructions
- Grease the ramekins really well with room temperature unsalted butter. Place 1/3 cup of halved cherries in each ramekin. Place the ramekins on a baking sheet and preheat an oven to 350 F.
- Combine the remaining ingredients in a blender and blend until very smooth. Evenly divide the batter among the ramekins and top with a couple more cherries.
- Bake for 22-24 minutes, until the center of the clafoutis is just barely set. It should still jiggle slightly in the center. Remove from the oven and cool for 15 minutes. Dust with powdered sugar and serve lukewarm topped with whipped cream and more cherries.
Nutrition
Serving: 1 ramekin