Cherry Clafouti

Cherry Clafouti (1)

fills eight 6-ounce ramekins or one pie dish

1 cup slivered almonds
1 cup granulated sugar
1 cup all purpose flour
¼ teaspoon fine sea salt
6 egg yolks
4 eggs
3 tablespoons almond extract
2 cups heavy cream
butter, for prepping baking dishes
30 ripe cherries
confectioner’s sugar, for dusting


Traditionally, clafouti is baked with unpitted cherries – there is a lovely almond flavor in the cherry pits, which enhances the flavor of the custard. If your prefer, take the pits out.

Combine almonds, sugar, flour and salt in a Cuisinart and process until the ingredients are thoroughly combined and the almonds are very well ground. Add yolks, whole eggs, almond extract and cream to the almond mixture and combine until smooth.

When ready to bake, preheat the oven to 350°. Butter ramekins and lay a handful of cherries in each one. Pour batter around the cherries, coming about halfway up the sides of the fruit – the batter will soufflé so resist the temptation to overfill!

Bake until the batter begins to brown and is just firm to the touch, and the cherries release some juice and it starts to bubble – about 20 minutes. Serve immediately with a dusting of confectioner’s sugar. Dig in and taste the season!


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