Clafouti is a traditional French dessert typically made with cherries. It’s best warm, so bake it just before you serve dinner. Scoop it into bowls and enjoy the texture of the Cherry Clafouti with Almonds, which should be somewhere between a pancake and custard. Don’t skip the straining step as it assures that the batter doesn’t get too eggy once baked.
- 1 teaspoon unsalted butter for dish
- 1 tablespoon turbinado sugar
- 2 large eggs
- 1 large egg yolk
- ⅓ cup all-purpose flour
- 3/4 cup creme fraiche plus more for serving
- 3/4 cup half and half
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 ounce dried sour cherries roughly chopped
- 1 ounce toasted almonds roughly chopped
- 12 ounce fresh cherries halved and pitted
Place the oven rack in the center position and p reheat oven to 375 degrees F. Butter a 9‑inch baking dish or pie plate that is about 1 ¼ inches deep. Coat with turbinado sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
Spread the chopped dried cherries and chopped almonds on the bottom of the turbinado lined dish. Arrange fresh cherries on top. Strain batter through a fine meshed sieve over cherries. Bake until browned around edges and set in the center, 35 to 40 minutes. Let cool slightly, and serve warm with creme fraiche.