Cherry and Almond Clafoutis

1 16 ounce package frozen dark sweet cherries; thawed, drained
2 tablespoons sugar; plus
1/2 cup sugar
1 tablespoon cornstarch
4 large eggs
1 teaspoon vanilla extract
1/4 cup butter
3/4 cup whole milk
1/3 cup almonds; toasted, cooled
1/4 cup all-purpose flour
1/8 teaspoon salt
  Pistachio or vanilla ice cream; for serving

Preheat oven to 325 degrees. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.

Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.

Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.

Comments: This traditional French dessert combines all the best qualities of custard, pudding, and cake.

Source: Jean-Louis Dumonet

 6 servings


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