This is the classic clafoutis. Because clafoutis don’t have crusts, they are easier to make than pies.
This recipe can be used for other fruits though cherries are the classic fruit for clafoutis. If you are using a less sweet fruit than cherries, increase the sugar to 3/4 cup.
This recipe can be baked in a tart or quiche pan, a 9-inch deep-dish pie pan, or other pan with four cups capacity. Baking times will vary with differing pans.
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sour cream
1 cup cream
12 ounces pitted frozen sweet cherries
1 tablespoon powdered sugar for dusting
whipped cream (optional)
Preheat the oven to 350°.
- Whisk together the eggs and sugar until frothy. Add the vanilla, almond extract, flour and salt. Fold in the sour cream and cream.
- Spray the pan with oil. Pour one-third of the batter into the pan. Bake in the oven for four minutes or just until the batter is set.
- Remove the pan from the oven and spread the cherries evenly over the partially baked custard. Pour the remaining the batter over the cherries. Return the pan to the oven and continue baking for 20 to 24 minutes or until the custard is done. (It will be baked when the custard reaches 160 degrees.) The tip of a knife inserted in the custard will come out clean when baked.
- Remove the pan from the oven and cool on a wire rack. Cool completely in the refrigerator.
- Before serving, dust with powdered sugar. Serve slices with whipped cream if desired.