Dessert: Almond-Cherry Clafouti

A clafouti is a French dessert that's said to be "a cross between a pancake and a custard." I think I would describe the texture to be more like a Chinese egg tart...if you've ever had one. Or like a more solid version of a creme brulee. I've never heard of a clafouti before a couple weeks ago! Sarah had mentioned she was thinking of making one with all the cherries we picked. I found my recipe for an Almond-Cherry Clafouti on Epicurious. The recipe is just my type of recipe...EASY with a lot of simple ingredients. Click here for the recipe.

I made a few minor modifications to the recipe. Per one of the reviews, I used a plastic straw to pit the cherries. The straw kept bending, but it got the job done. I didn't have a 10" glass pie dish, so I just used the 8x8" glass casserole dish I already had, and I cut the sugar by half to 1 tbsp + 1/4 cup. I think I should invest in a sifter. Sifting through a colander was slow, and I should've used a sifter for the powdered sugar. It just doesn't look as pretty sprinkled on. Oops! In the end, I thought it worked out pretty well. The husband said he LOVED it. That's good enough for me! =)

Ground up a 1/2 cup of almonds in a food processor.


Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer. [I kept a little bit of the ground almonds for the mixture for some added texture.]


Preheat oven to 375°F. Butter glass dish and sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.


Using electric mixer, beat eggs, almond extract, salt, and remaining 1/4 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth.


Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.


Lightly dust clafouti with powdered sugar and serve.