Fresh Cherry Clafoutis (French fruit custard)

2 cups fresh cherries, pitted or 16 oz. Pkg. Frozen unsweetened pitted dark sweet cherries, thawed and drained
1 T sugar
1 tsp. cornstarch
1/2 cup sugar
1/3 cup flour
4 large eggs
pinch of salt
1 cup whole milk
1/4 cup (1/2 stick) butter, melted
1 tsp grated orange zest
1 tsp vanilla extract
1/2 tsp almond extract
powered sugar, vanilla ice cream

Preheat oven to 350 degrees.

Butter a shallow 2 quarts glass or ceramic baking dish. In small bowl, combine cherries, 1 tablespoon sugar and cornstarch and toss well. Line bottom of baking dish with cherries. In a medium bowl or blender, whisk together the sugar, flour, eggs, salt, milk, melted butter, orange zest, vanilla extract and almond extract. Make sure there are no lumps and mixture is smooth. Pour over cherries and bake in middle shelf of oven for 45 minutes or until light brown and center is set. Remove from oven, sprinkle with powdered sugar, and serve warm with vanilla ice cream, if desired. Serves 4-6.

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