Cherry Clafoutis

• servings: 8 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

unsalted butter, at room temperature, for greasing

3 cups (465 grams) stemmed and pitted sweet cherries

3 large eggs

1 ¼ cups (300 milliliters) whole milk

½ cups (100 grams) plus 2 tablespoons (25 grams) granulated sugar, divided

½ cups (65 grams) all-purpose flour

2 teaspoons vanilla extract

½ teaspoons almond extract

¼ teaspoons fine sea salt

Confectioners’ sugar, for dusting

Directions

Step 1

Position a rack in the middle of the oven and preheat to 375 degrees. Grease a 10-inch cast-iron skillet (or other similarly sized baking dish) liberally with butter. Lay the cherries in a single layer in the skillet.

Step 2

In a blender, combine the eggs, milk, 1/2 cup (100 grams) of sugar, the flour, vanilla and almond extracts and salt and blend on high speed until smooth, about 30 seconds. Pour the batter over the cherries and sprinkle the top with the remaining 2 tablespoons of sugar.

Step 3

Bake the clafoutis for about 45 minutes, until the custard is just set and a knife or cake tester inserted in the center comes out relatively clean. Let cool for at least 5 minutes (the clafoutis will deflate as it cools), sprinkle with the confectioners’ sugar, divide into 6 to 8 even slices and serve warm.

Nutrition

• Serving Size: Per serving, based on 8
• Calories: 179
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 74 mg
• Sodium: 117 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 5 g