Cherry and Almond Clafoutis

Clafoutis is a softly set French baked custard surrounding fruit. This cherry version preserves the original eggs, fromage frais, vanilla, and almond flavor while adding a little flour for a dependable slice. It should emerge puffed at the rim, then settle as it cools.

Yield: 8 slices
Equipment: 10-inch ceramic flan dish, cherry pitter, blender or whisk, thermometer
Time: 20 minutes preparation, 45–55 minutes baking
Oven: 325°F (165°C)

Ingredients

1 teaspoon butter, for the dish
400 g fresh or thawed frozen cherries, pitted and halved
4 large eggs
500 g fromage frais or plain Greek yogurt
1/2 cup milk
1/2 cup all-purpose flour
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon fine salt
2 tablespoons sliced almonds

Method

Heat the oven and butter the dish, including the upper rim. Arrange cherries in one layer. If using frozen fruit, thaw, drain, and blot it so excess juice does not dilute the custard.
Whisk eggs, fromage frais, milk, sugar, vanilla, almond extract, and salt until smooth. Sift in flour and whisk only until incorporated. A blender can be used for 20 seconds; avoid prolonged blending, which creates excess foam.
Pour batter slowly over the cherries and scatter almonds over the surface. Bake 45 minutes, then test. The edges should be lightly browned and firm, while the center should wobble as one piece rather than ripple like liquid.
Continue in 5-minute intervals until the center registers at least 160°F. Rest 30 minutes before slicing. Serve warm, at room temperature, or thoroughly chilled.

Success cues

A clafoutis is more custard than cake, so a clean toothpick is not the best test. Look for a set perimeter, unified center movement, and the measured egg-safe temperature. It will deflate after baking; that is normal. If the center weeps, the cherries were probably too wet or the custard was underbaked. If it becomes rubbery, it baked too long or at excessive heat.

Ingredient notes

Fromage frais produces a light tang. Full-fat or low-fat Greek yogurt works, though an especially thick brand may need another tablespoon of milk. Almond extract is assertive; measure rather than pour. Sweet dark cherries need less sugar than sour cherries. For tart fruit, increase sugar by 1–2 tablespoons without changing the custard structure.

Storage and alternatives

Refrigerate covered below 40°F for up to 3 days. Reheat individual wedges briefly at 300°F, or enjoy them cold. Do not leave this egg-and-dairy dessert out longer than 2 hours. Pear slices, blueberries, or drained canned cherries can replace fresh cherries. Omit sliced almonds for a nut-free surface and replace almond extract with more vanilla; check all labels if serving someone with an allergy.

Dust with powdered sugar only after cooling so it remains visible instead of melting into the custard.

Cherry and Almond Clafoutis