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Individual Cherry-Almond Clafoutis
in Diana's Recipe Book
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|Servings: Makes 6 clafoutis|
A specialty of the Limousin region of central France, clafoutis is a custard studded with whole cherries. It is traditionally prepared in a large baking dish. Here, you may use either a 6-well silicone demi-sphere baking mold or a 6-well muffin pan to create individual desserts that taste as delicious as the classic version. They make a lovely addition for a dinner party, brunch, buffet, or an afternoon tea.
Other fruits may be substituted for the cherries such as apricots, blueberries, sliced apples, etc., if desired.
2 tablespoons whole blanched almonds, toasted* (see notes below)
1/2 vanilla bean, split and seeds reserved or 1 teaspoon vanilla extract
6 tablespoons granulated sugar
3 tablespoons all-purpose flour* (see notes below)
1/2 cup milk
1/4 cup heavy cream
1/2 tablespoon kirsch (cherry liqueur), or brandy or juice from cherries
24 canned or frozen sweet or tart cherries (drained), or pitted sweet or tart fresh cherries
Confectioners' sugar, for garnish
Preheat oven to 400°F/200°C. Butter a 6-well silicone demi-sphere baking mold or a 6-well muffin pan. If using a silicone mold, place on a rimmed baking sheet before baking.
In a food processor, process the almonds until finely ground. Add the vanilla bean seeds (or vanilla extract), sugar, flour, eggs, milk, cream and kirsch (or brandy) and pulse until just blended. Let the batter rest for 10 minutes. Divide the cherries among the prepared wells. Pour the batter over the cherries, dividing evenly, and bake until puffed and golden brown, about 35 minutes.
Remove mold or muffin pan from oven and place on wire cooling rack, let cool for 5 minutes, then cut around each individual clafoutis with a knife to loosen them and place on wire rack. Let cool for 30 minutes. Sprinkle clafoutis with confectioners' sugar before serving.
Makes 6 individual clafoutis.
Notes from Diana's Desserts
If desired, use 2 tbsp. almond flour (can be purchased from King Arthur Flour online and at other stores) in place of the whole blanched almonds (toasted) in this recipe. If you do, you will not have to process the whole blanched almonds in the food processor, but instead, place all ingredients (except for cherries and confectioners' sugar) in a blender, pulse until all ingredients are just blended, let batter rest for 10 minutes (per above instructions), then pour batter into a 6-well demi-sphere baking mold or a 6-well muffin pan and bake as instructed above.
If desired, you may substitute the almonds in this recipe with more all-purpose flour. If you do this, add 1 teaspoon almond extract to the recipe ingredients, and use 5 tablespoons of all-pupose flour instead of 3 tablespoons all-purpose flour.
Photograph taken by Diana Baker Woodall© 2005
|Date: August 4, 2005|