Ingredients:

  • 1 lb (450g) fresh sweet cherries, pitted
  • 2 tbsp (25g) granulated sugar for macerating
  • 1 tbsp (14g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp fine sea salt
  • 1 tbsp powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally grease a 9-inch or 10-inch deep-pie dish or cast-iron skillet with 1 tablespoon of softened butter.
  2. Toss the pitted cherries with 2 tablespoons of sugar in a bowl and let them sit (macerate) for 10 minutes to draw out juices.
  3. In a large mixing bowl, whisk the 3 eggs with 1/2 cup of granulated sugar until well combined and slightly pale.
  4. Whisk in the whole milk, heavy cream, vanilla extract, and almond extract until the mixture is uniform.
  5. Sift the flour and salt into the wet ingredients. Whisk gently until the batter is smooth. For the best texture, allow the batter to rest for 30 minutes at room temperature.
  6. Arrange the macerated cherries in a single layer at the bottom of the prepared baking dish. Pour the rested batter slowly over the cherries.
  7. Bake for 40 minutes, or until the clafoutis is puffed and the edges are golden brown. The center should be set but still have a slight jiggle.
  8. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.