- TOTAL TIME: 1 HR plus cooling
- SERVINGS: 8
“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of fruit baked in batter. Bucking tradition, she includes the flour in her clafoutis to add texture to the custardy interior.
- 1 cup granulated sugar, plus more for dusting
- 5 large eggs
- 1/2 vanilla bean, split and seeds scraped
- 3/4 cup all-purpose flour, sifted
- 3/4 cup plus 2 tablespoons almond flour or almond meal
- 1 teaspoon kosher salt
- 1 cup whole milk
- 1 cup heavy cream
- 12 ounces sweet cherries, pitted
- Confectioners’ sugar, for dusting
- Sweetened whipped cream, for serving
- Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust it with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, about 3 minutes. Pour the batter into the prepared gratin dish and arrange the cherries on top.
- Bake for 35 to 40 minutes, until the clafoutis is set and golden. Let cool. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.
Sweet sparkling red wine: 2011 Tenimenti Ca’Bianca Brachetto d’Acqui.