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!
Yield: Serves 8
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