Cherry-Almond Clafouti

From the kitchen of Carly

Custardy, delicate, and studded with halved cherries, this almond clafouti rises golden from the oven with a subtle nuttiness that comes from steeping ground almonds in milk. It's elegant enough for dinner guests, simple enough for a weeknight dessert.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup whole almonds (about 2 ounces)
  • 11 1/4 cups whole milk
  • 11 tablespoon plus 1/2 cup sugar
  • 18 ounces dark sweet cherries, pitted, halved (about 2 cups)
  • 13 large eggs, room temperature
  • 11/2 teaspoon almond extract
  • 1Pinch of salt
  • 11/4 cup all purpose flour
  • 1Powdered sugar

Instructions

  1. Blend almonds in processor until ground but not pasty. 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.

  2. Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.

  3. Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 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.

  4. Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.