Cherry-Almond Clafoutis

In high school and college, Paul Virant cooked at a restaurant in St. Albans, Mo., called Malmaison, which he credits for opening his eyes to seasonal cooking. "The chef-owner would make a big deal about cherries when they were in season," he says. "She'd make a lot of clafoutis every day." Here, Virant re-creates the classic French recipe, which combines the best of two desserts: custard and cake.

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  • Servings: 12

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  • Unsalted butter, for greasing the dish
  • 1/2 cup sugar, plus more for sprinkling
  • 2 cups heavy cream
  • 6 large eggs
  • 1 1/2 cups almond flour (6 ounces)
  • 1/2 cup all-purpose flour
  • 2 vanilla beans, split and seeds scraped
  • 1 pound sweet cherries, pitted and halved

How to make this recipe

  1. Preheat the oven to 325°. Butter a 10-by-15-inch baking dish and sprinkle it with sugar. In a large bowl, using an electric mixer at low speed, beat the 1/2 cup of sugar with the heavy cream, eggs, almond flour, all-purpose flour and vanilla seeds until the batter is blended.

  2. Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the clafoutis cool slightly before serving.

Contributed By Photo © Christina Holmes Published July 2008

477415 recipes/cherry-almond-clafoutis 2013-12-06T23:16:32+00:00 Paul Virant summer|baking|barbecue-cookout|fathers-day|french|desserts|puddings-and-custards|12 july-2008 recipes,cherry-almond-clafoutis 477415

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