Cherry Clafouti

When our chefs brought me this to try I had to secretly Google clafoutis because, well, I’m from Alabama and we don’t use that word. But we should!! The French and their fancy names. This is a custard pie worthy of Grandmother Cleo (and she knew her way around a custard!) TIPS: That almond flour needs to be super fine so if you make your own get it fine but catch it before you’re starting to have almond butter. Be extra sure to check for the jiggle in the middle. Just like on yourself, you don’t want a jiggle in the middle. This is more easily fixed with a little more oven time.

Cherry Clafoutis

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Cherry Clafoutis is a perfect dessert or snack that taste like a custard pie. If you love custard pie you will definitely love Cherry Clafoutis.

Cherry Clafoutis

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
10	120minutes

Servings	Prep Time
10	120minutes

Cherry Clafoutis is a perfect dessert or snack that taste like a custard pie. If you love custard pie you will definitely love Cherry Clafoutis.

• Course brunch, Desserts, Pies and Tarts, Puddings

Ingredients

• 1 1/2 cup cherries fresh, stems removed and pitted (enough to cover the bottom of your pie plate)
• 6 Eggs large
• 1 cup Milk
• 2/3 cup Heavy cream
• 1 tsp. Fresh lemon juice
• 1 cup Granulated sugar
• 1/4 cup Almond Flour needs to be really fine
• 1/4 cup Sweet rice flour
• 1/8 tsp. salt
• 1 tsp. Vanilla

Servings:

Course brunch, Desserts, Pies and Tarts, Puddings Ingredients 1 1/2 cup cherries fresh, stems removed and pitted (enough to cover the bottom of your pie plate) 6 Eggs large 1 cup Milk 2/3 cup Heavy cream 1 tsp. Fresh lemon juice 1 cup Granulated sugar 1/4 cup Almond Flour needs to be really fine 1/4 cup Sweet rice flour 1/8 tsp. salt 1 tsp. Vanilla Servings:

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a 9 1/2 glass pie plate with melted butter. Place a single layer of fresh cherries on the bottom of the pie plate.
3. In a blender, mix the eggs, cream, milk, and lemon juice for about 45 seconds. Add the flours, sugar, and salt to the blender jar. Blend for one minute!
4. Place your pie plate on a cookie sheet (in case of spills in the oven). Carefully pour the batter in the pie plate. Place the pie plate (on cookie sheet) in the center rack in the oven. Bake for 50 minutes to an hour. The clafouti is done when it is puffed and brown. (Don’t worry if your clafouti does not puff too much- they fall when they cool anyway) If the center is still jiggly, the clafouti needs longer to cook. If you want to be sure it is done, insert a knife into the center to check.
5. Cool the pie plate on a rack for a minimum of 15 minutes before serving. The clafouti should cut nicely into wedges, so if that is not happening- cool it for longer! You can serve the clafouti warm or chilled.

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