Cherry Clafoutis
Back to Recipes & MoreIngredients
- 1¼ cup (313 ml) half & half (10% cream)
- ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (63 g) all-purpose flour
- 3 large eggs
- 2 tsp (10 ml) pure vanilla extract
- ¼ tsp (2 ml) pure almond extract
- ¼ tsp (2 g) salt
- 2 tbsp (28 g) butter
- 3 cups (420 g) cherries, fresh (washed and pitted) or frozen (thawed, drained, and patted dry)
Garnish:
- Sliced almonds (optional)
- Redpath® Icing Sugar
- Whipped cream
Equipment
Liquid measuring cup
Scale OR dry measuring cups
Measuring spoons
Immersion blender OR blender
Cast-iron skillet (10-inch) OR baking dish
Whisk OR spatula
Chef’s knife OR cake server
Instructions
Step 1
Preheat oven to 350°F (177°C).
Step 2
In a large measuring cup or bowl, using an immersion blender (or in a blender), blend half & half, the Redpath® Golden Yellow Sugar, flour, eggs, vanilla extract, almond extract, and salt until smooth. Cover and let sit for 20 minutes to hydrate the flour and relax the gluten.
Step 3
Add butter to a 10-inch cast-iron skillet and place over medium heat to melt. Swirl pan to coat bottom and sides. Remove from heat and evenly scatter the cherries in a single layer onto the bottom of the skillet.
Step 4
Gently whisk or stir the rested batter (do not aerate) before slowly pouring the batter over the cherries. If using, sprinkle the top with sliced almonds. Place in the preheated oven and bake until edges are puffed and golden, and the center has a slight jiggle; 20 to 25 minutes.
Step 5
Let cool slightly. Dust with Redpath® Icing Sugar just before slicing or scooping and serving. Serve warm or at room temperature.
