French Cherry Clafoutis Custard (Print Version)

French custard dessert with sweet cherries, velvety texture and a hint of almond, dusted with powdered sugar.

# Ingredients:

01 - 1 1/2 cups fresh sweet cherries, pitted (or canned cherries, drained, about 1 can)
02 - 3 large eggs, room temperature
03 - 1/2 cup all-purpose flour
04 - 1/2 cup granulated sugar, plus 2 tablespoons for topping
05 - 1 cup whole milk or half and half
06 - 1 1/2 teaspoons vanilla extract
07 - 1/2 teaspoon almond extract
08 - 1/4 teaspoon salt
09 - Powdered sugar, for dusting on top

# Directions:

01 - Preheat oven to 350°F (175°C). Generously butter the bottom of a 9 or 10-inch baking dish or pie plate.
02 - Arrange cherries evenly on the bottom of the prepared baking dish.
03 - In a blender, combine eggs, granulated sugar (reserving 2 tablespoons), milk, flour, vanilla extract, almond extract, and salt. Blend until smooth.
04 - Pour the blended batter over the cherries in the baking dish and sprinkle with the reserved 2 tablespoons of granulated sugar.
05 - Bake in the preheated oven for 35-45 minutes, or until the custard is set.
06 - Allow the clafoutis to cool for at least 15 minutes before serving. It can be served warm, at room temperature, or cold.

# Notes:

01 - Clafoutis is best served within 24 hours but can be stored in the fridge for up to 4 days.
02 - Traditionally made with unpitted black cherries but using pitted cherries makes it easier to eat.
03 - Can be made with other fruits such as plums, apples, or blackberries.
04 - To reheat, microwave in 15-second intervals until warm or bake at 350°F (175°C) for 5-10 minutes.