Cherry Clafoutis

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 15 minutes

Ingredients

2 tablespoons unsalted butter

2½ cups (12 oz) cherries, stemmed and pitted

3 large eggs

1 cup whole or 2% milk

¼ cup heavy cream

½ cup plus 2 tablespoons granulated sugar, divided

½ cup all-purpose flour, spooned into a measuring cup and leveled off

¼ teaspoon salt

1 teaspoon vanilla extract

⅛ teaspoon almond extract

Confectioners’ sugar, for dusting (optional)

Directions

Preheat the oven to 375°F and set an oven rack in the middle position.

Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).

In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.

Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.

Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.

Nutrition

• Calories: 215
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 91 mg
• Sodium: 116 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 23 g
• Protein: 5 g