I once had a clafoutis in a little junky Parisian cafe that was so creamy and custard-like, it bordered on being more creme brulee than anything. And by junky, I mean it wasn’t one of those beautiful pastry shops lined with perfectly layered desserts, eclairs or macarons. It was simple, full of rustic desserts and bustling with locals—it was awesome.
Since then I’ve tried several clafoutis recipes in search for that creaminess. I have yet to find it. The version here, is from Saveur and while it is great, it’s not the creamy custard. But it is the best of the many recipes I’ve tried.
Of course, I did give it a few small tweaks like subbing in some yogurt for the heavy cream, swapping out the vanilla extract for almond extract and adding Demerara sugar for some added crunch—the latter being something that I picked up from another clafoutis recipe that I tried. For those wondering, the yogurt does change the texture some, but not much and not noticeable unless you do a side-by-side comparison. Now that is not true of the vanilla and almond swap out. The almond extract is a must—at least is for me. The vanilla extract is far too muted, while the almond extract gives the clafoutis a bright flavor. And that Demerara sugar – a must – it provides a pleasant crunch to all that softness.
If you decide to give this a go and cherries aren’t in season for your area, try another fruit like raspberries, blueberries, blackberries, red plums or apricots—you get the idea! Find your fruit preference and go for it!
Cherry Clafoutis
Ingredients
- Recipe adapted from here
1 tbsp. unsalted butter, softened 2 tablespoon Demerara sugar 3/4 cup heavy cream 1/3 cup thick yogurt 6 tablespoon sugar 2 tablespoon. kirsch 1/2 teaspoon almond extract 6 large eggs Kosher salt, to taste 3/4 cup flour 3 cups black cherries, pitted Confectioners' sugar, for dusting
- 1 tbsp. unsalted butter, softened
- 2 tablespoon Demerara sugar
- 3/4 cup heavy cream
- 1/3 cup thick yogurt
- 6 tablespoon sugar
- 2 tablespoon. kirsch
- 1/2 teaspoon almond extract
- 6 large eggs
- Kosher salt, to taste
- 3/4 cup flour
- 3 cups black cherries, pitted
- Confectioners' sugar, for dusting
Looks amazing!! Cherries are in season here right now so this is a must… Also I totally get you on the almond extract, I’m obsessed and add it to everything haha!
Naomi this Clafoutis sounds wonderful! Your photos are amazing. I definitely like the idea of swapping out the vanilla with the almond extract. I always made my rolled out sugar cookies with just vanilla but recently added some almond extract. What a difference! Awesome job with this one!
I’ve never had a clafoutis, but this is making me want to change that PRETTTTY badly! I love that you added some yogurt in here..that tartness with the sweet cherries? HELLO. Pinned!
I love almond extract and I bet it tastes spectacular in this lovely dessert! This is a must try for me now!
This looks pretty perfect to me. Plus, I am so down with anything involving cherries!
I’ve never had one before!! Apparently this needs to go on my list of must makes!
Clafoutis are a great treasure when you find a good one and this looks absolutely epic. Gorgeous shots Naomi.
I adore clafoutis! This cherry version is gorgeous! Love the addition of demerara sugar for crunch!
Totally up for this right now!!
Whoa! This looks so good. It’s funny that we were both cooking up cherry clafoutis at the same time. A elderly friend of ours used reward me with them after I helped her work in her garden and I haven’t been able to find one that is quite as delectable as hers yet. I will have to give yours a try – it is gorgeous!
Wow what a beaut!
Even though it’s not as creamy as the one you had – this is gorgeou, Naomi! And love the yogurt in it!
Just gorgeous. I love the rustic look of a clafoutis. It’s so inviting! Have a great weekend, Naomi!
I’ve never had a clafoutis before and by the looks of this one, know I have been missing out BIG time. Seriously gorgeous!
French clafoutis doesn’t look like this 😉
Well this definitely looks amazing!! Wonderful photos!!
This looks so gorgeous! I’ve made a clafoutis only once and this is making me want to make one again!
Now I know what I will be doing with all my extra cherries!
After all this time, I have not yet tried clafoutis! I will have to do it this season, probably with some fresh fruit. This variation sounds delicious 🙂
Stunning photos as always, and a fab memory to inspire you! I need to give clafoutis another try. It has been much to long. I’m glad you recommended this recipe!
I’ve never had Clafoutis. I don’t even know how to pronounce it yet. Well it definitely sounds like something to fall in love with. You got me curious so I googled “Creamy French Clafoutis” and there are recipes. The first one in the search results is a Plum Clafoutis that looks and sounds awesome…..so I was wonder if you have googled and found the same one and tried them.
Oooohhh good old clafoutis, the dessert that can be fattening like any other dessert but never makes you feel guilty in the least bit! 😀 I wonder if reducing egg whites and upping the yolks would help to attain that custard texture, hmmmm *taps forehead* and perhaps using cornstarch makes a difference too?? I don’t think I’ve tried it custard-y like you describe, but I’m dying to now.
I agree, almond extract is a must with cherries and I love that sugared topping!