This delicious dish is the perfect cross between a Crème Brûlée and a soft cake. It has a creamy, custardy texture and a delicious taste! This dish can be made dairy-free too! Recipe credits to OnceUponAChef.
Ingredients:
2 tablespoons unsalted butter or oil
2 1/2 cups (12 oz) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
1/4 cup heavy cream
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting (optional)
Instructions:
Preheat the oven to 375°F and set an oven rack in the middle position.
Melt the butter or place the oil in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl the butter so that it coats the sides of the pan. Place the cherries in an even layer in the skillet (or baking dish).
In a blender, combine the eggs, milk, cream, 1/2 cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar.
Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean.
Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.
Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.