This delightful recipe for Individual Sweet Red Cherry Clafoutis showcases the succulent and vibrant sweet red cherries as its star ingredient. Nestled atop a creamy, custard-like batter, these juicy cherries burst with flavor, providing a perfect balance of tartness and sweetness. The batter, enriched with the richness of whole milk and Greek yogurt, and delicately flavored with vanilla and almond extracts, creates a luscious base that complements the cherries beautifully. The zest of lemon adds a hint of brightness, elevating the overall taste. Baked to golden perfection, these individual clafoutis are finished with a dusting of powdered sugar and a sprinkle of toasted sliced almonds, making each bite a heavenly experience. Perfect for a special brunch or an elegant dessert, this clafoutis celebrates the essence of summer’s best fruit in a truly irresistible way.

Ingredients

  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup Greek whole yogurt
  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup melted butter
  • 1 cup pitted sweet red cherries
  • Zest of 1 lemon
  • Powdered sugar, for dusting
  • Toasted sliced raw almonds, for serving

Instructions:

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Grease four 6-ounce ramekins with butter and lightly dust with granulated sugar.
  2. Make the Batter:
    In a medium bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly frothy. Add the flour and salt, whisking until smooth. Gradually add the milk, Greek yogurt, melted butter, vanilla extract, almond extract, and lemon zest, whisking until the batter is smooth and well combined.
  3. Prepare Cherries:
    If using fresh cherries, wash, pit, and halve them. If using frozen cherries, thaw and drain them well.
  4. Pour the Batter:
    Pour the batter into the prepared ramekins, dividing it evenly. Float the cherries on top of the batter in each ramekin.
  5. Bake:
    Place the ramekins on a baking sheet for easy handling and bake in the preheated oven for 25-30 minutes, or until the clafoutis are puffed and golden brown around the edges and a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    Allow the clafoutis to cool slightly. They will deflate a bit as they cool. Dust with powdered sugar before serving and sprinkle with toasted sliced almonds.
  7. Enjoy:
    Serve warm or at room temperature, either on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes:

For a more decadent version, you can add a tablespoon of brandy or kirsch to the batter for a hint of boozy flavor.

Recipe by Valerie Musser of @whosagoodlizard