| Level: | Easy |
| Total: | 1 hr 23 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 33 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, softened, for greasing
- 2 tablespoons plus 1/3 cup sugar, divided
- 1 3/4 cup pitted dark sweet cherries
- 3 eggs
- 1/4 teaspoon almond extract
- Pinch salt
- 1 1/4 cups almond milk
- 1/4 cup all-purpose flour
- Confectioners’ sugar, for dusting
- Blanched sliced almonds, for serving, if desired
Instructions
- Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
- Put the cherries in the prepared pie dish, spreading out evenly.
- Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners’ sugar and scatter the blanched almonds, if desired, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 165 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 64 mg |
| Sodium | 70 mg |
Reviews
I love Ina Garten’s pear clafouti, had loads of cherries, decided to try. Changed original recipe to use half and half; only okay, a little eggy tasting. Second time, I used whipping cream instead. Wonderful! Both times I used listed proportions for everything but did have to bake clafouti longer, Used knife inserted into center to test whether it was set and looked through glass pie plate, checking that sugar on bottom and up sides was golden brown. Yum.
I was looking for a cherry clafouti recipe and this one stood out with the addition of almond. After reading the other reviews, i noticed most said to add an extra 1/2 cup of flour. I actually added a 1/2 cup of almond four which worked out great, I also used regular whole milk instead of the almond milk only because that’s what i had on hand. The batter will be really thin, kind of like a thin pancake batter, but it works beautifully. It’s a really light, tasty dessert or could be a nice addition to a brunch menu.
Glad to see that “Desserts First” is back on the air. Looking forward to making the recipe for Cherry Almond Clafouti.
Grocery store carries Almond milk in the milk cooler. No need to make it. I love it on cereal.
I followed the directions except I backed off on the milk. Went a little over one cup but not quite 1/4. baked as it should. I did however use blueberries instead of cherries (what I had on hand) and that was yummy.
I agree with the other reviews. I added 1/2 cup of flour instead of the 1/4 cup to help it setup. The Almond Milk Recipe is not on food network but I did find it using Google. I blended 1 & 1/4 cup of water and 3/4 cups almonds in a blender and then strained the liquid using a sack cloth. I used the strained liquid for the Almond Milk in this recipe. I also had to bake it longer than the recipe called for. The end result for the Clafouti was light and tasty. I would make it again for a light desert.
Great taste, but I cooked it for 45 minutes and the center was still liquid. I was unable to lift a beautiful pie shaped piece like Anne showed on tv. Also couldn’t find the recipe for almond milk, so I increased the almond extract to 1/2 tsp and it worked well. Next time I’ll increase the flour to 1/2 cup and hope it solidifies better.
I’m not sure if the recipe is correct or not. Took much longer to bake than the 30 minutes. After looking at other recipes for clafouti I would increase the flour to 1/2 c. The batter was more crepe like with only 1/4 c. It is not the prettiest of desserts but it was tasty and very light and very simple to do.
@ Anjelicabaca..While her recipe is not posted (She has a weird agreement with the Network I think because when they ran her pilot, some of the things I wanted to copy were only available for a very short time then they were pulled “as per her agreement” My only advice is if you see something you like, grab it quick! This one is different though and am not sure why it wasn’t posted. In any case, while not Anne Thornton’s recipe, I love Emeril’s version of the same dessert. I think you’d like it too. This site will not allow me to post the link for some reason but if you search Vanilla creme burlee, you will find it along with many others.