Berry and Cherry Clafoutis with Almond Infusion Recipe
This classic French dessert clafoutis features fresh berries or cherries baked in a smooth, lightly sweetened custard batter. It offers a delightful combination of creamy texture and fruity brightness, perfect for serving warm or chilled with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Fruit
- 12 ounces fresh raspberries, blueberries, blackberries, or sliced strawberries (about 3 cups whole) or 1 pound dark cherries, pitted and halved
Custard Batter
- 2 tablespoons unsalted butter, for the pan
- 1 cup plain unsweetened almond milk or cow’s milk
- 1/4 cup heavy cream
- 1/3 cup granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine salt
- 1/2 cup (62 grams) all-purpose flour or whole wheat pastry flour
To Serve
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect baking temperature for the clafoutis.
- Prepare Baking Dish and Fruit: Melt the butter in a 10-inch cast iron skillet over medium heat or melt and pour into a 9.5-inch glass pie plate. Swirl the pan to coat the sides evenly with butter. Carefully place the chosen fruit in an even layer across the bottom of the pan, watching out for any hot butter splatters, then set it aside.
- Make Batter: In a blender, combine the milk, heavy cream, 1/3 cup sugar, eggs, vanilla extract, almond extract, salt, and flour. Blend at medium speed until the batter is smooth and frothy, about 30 seconds, pausing to scrape down the sides if needed.
- Assemble: Pour the batter over the fruit in the prepared pan. Sprinkle the remaining 1 tablespoon of sugar evenly over the top.
- Bake: Bake the clafoutis for about 45 minutes if using a cast iron skillet or up to 50 minutes if using a pie plate. The clafoutis is done when the top is golden and puffed.
- Cool and Serve: Allow the clafoutis to cool to a safe temperature before serving. It can be enjoyed warm, at room temperature, or chilled, though expect it to deflate slightly as it cools. Serve topped with whipped cream or vanilla ice cream if desired. Refrigerate leftovers for up to 4 days.
Notes
- Use fresh or frozen fruit, but fresh is preferred for best texture.
- You can substitute cow’s milk for almond milk if you prefer.
- The choice between all-purpose and whole wheat pastry flour can affect the texture; all-purpose will be lighter while whole wheat will add nuttiness.
- Watch the baking time closely as it may vary depending on the type of pan used.
- The clafoutis will puff up in the oven but may deflate slightly upon cooling; this is normal.
- Leftovers keep well in the refrigerator for up to 4 days.
