Cherry Almond Clafoutis Recipe

Whole milk: Provides a creamy base for the batter.

Eggs: Helps to bind the ingredients and gives structure to the clafoutis.

Granulated sugar: Adds sweetness to the dish.

Vanilla extract: Enhances the flavor with a hint of vanilla.

All-purpose flour: Gives the clafoutis its structure and helps it set.

Salt: Balances the sweetness and enhances the overall flavor.

Cherries: The star ingredient, providing a burst of fruity flavor.

Sliced almonds: Adds a nutty crunch to the top of the clafoutis.

To achieve a perfectly smooth batter for your clafoutis, ensure that your eggs and milk are at room temperature before mixing. This helps the ingredients to combine more easily and prevents lumps in the batter. Additionally, when whisking the flour into the wet ingredients, do so gradually to avoid overmixing, which can lead to a dense texture.

• whole milk - Substitute with almond milk: Almond milk provides a similar consistency and a subtle nutty flavor that complements the almonds in the recipe.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients together.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the overall taste of the clafoutis.

• vanilla extract - Substitute with almond extract: Almond extract will intensify the almond flavor in the dish, making it more aromatic and flavorful.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a rich, nutty flavor that pairs well with the almonds and cherries.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the sweetness of the cherries.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative if cherries are not available.

• sliced almonds - Substitute with chopped hazelnuts: Hazelnuts provide a similar crunch and a complementary nutty flavor to the clafoutis.

• To keep your cherry almond clafoutis fresh and delicious, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or transfer the clafoutis to an airtight container. Store it in the refrigerator for up to 3 days.

• If you plan to enjoy the clafoutis over a longer period, freezing is an excellent option. First, let the clafoutis cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped clafoutis in a freezer-safe bag or container. It can be frozen for up to 2 months.

• When you're ready to indulge in your frozen cherry almond clafoutis, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for a few hours.

• To reheat, preheat your oven to 325°F (165°C). Place the thawed clafoutis in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Warm it in the oven for about 15-20 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for 30-60 seconds on medium power.

• For an extra touch of freshness, consider adding a dusting of powdered sugar or a dollop of whipped cream before serving your reheated cherry almond clafoutis. This will enhance the flavors and make it feel just as delightful as when it was freshly baked.

• Preheat your oven to 325°F (165°C). Place the leftover cherry almond clafoutis in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick reheat, use the microwave. Place a slice of clafoutis on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• If you prefer a slightly crispy texture, use a toaster oven. Set it to 325°F (165°C) and place the clafoutis on a baking sheet. Heat for about 10 minutes, keeping an eye on it to avoid burning.

• For an indulgent twist, reheat the clafoutis in a skillet. Melt a small amount of butter over medium heat. Add the clafoutis slice and heat for 2-3 minutes on each side until warmed and slightly caramelized.

• Oven: Used to bake the clafoutis at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the milk, eggs, sugar, and vanilla extract, as well as the flour and salt.

• Whisk: Helps to blend the ingredients smoothly and ensure a lump-free batter.

• Baking dish: Holds the cherries and batter while baking, giving the clafoutis its shape.

• Measuring cups: Used to accurately measure the milk, sugar, and flour.

• Measuring spoons: Necessary for measuring the vanilla extract and salt.

• Spatula: Useful for spreading the cherries evenly in the baking dish.

• Cooling rack: Allows the clafoutis to cool slightly before serving, ensuring the best texture and flavor.

Pre-measure ingredients: Measure out milk, sugar, and flour in advance to streamline the process.

Use a blender: Blend the milk, eggs, sugar, and vanilla extract together for a smoother batter.

Pit cherries ahead: Pit the cherries the night before to save time on prep day.

Grease the dish early: Grease your baking dish before starting to mix ingredients.

Preheat the oven: Start preheating your oven before you begin mixing to ensure it’s ready when you are.