Flourless Bing Cherry Clafoutis
An amazingly quick dessert, loaded with one of my favorite fruits…this Flourless Bing Cherry Clafoutis is so rich and delicious it’s hard to believe how simply it’s made! Like my favorite breakfast treat, the Dutch Baby pancakes, this clafouti turns out with a deliciously decadent rich and eggy texture that is highlighted so perfectly by the sweet Bing cherries that it stands on its own needing no accompanying flavors.
Since this is my flourless (and gluten-free) form of a clafoutis, it is much more like baked custard with Bing cherries…however, I stick to the clafoutis name as I bake it in my cast iron skillet as I would any other clafouti. Yumm!
For a more rustic look, the cherries can be stemmed and pitted, then left whole but I prefer mine sliced in half so that the cherries are more evenly disbursed throughout the clafouti. No additional toppings or accompaniments are necessary, serve warm or cold and enjoy!
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Last Updated: April 2nd, 2017
Flourless Bing Cherry Clafoutis (aka baked custard)
So creamy and delicious, when you pair this eggy clafoutis with the best bing cherries that summer has to offer you really have an amazing treat!!
- 1 1/2 lbs Bing Cherries (stems and pits removed, i also cut mine in half)
- 3 large eggs (room temperature)
- 1/2 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
- 1/2 tsp almond extract
- 2/3 cup sugar
- 1 1/3 cup whole milk
- 1 pinch salt
Preheat your oven to 375 degrees F (190 degrees C) and butter your 12 inch cast iron skillet thoroughly over the bottom and the lower half of the sides. Place your stemmed and pitted Bing cherries over the bottom of the cast iron skillet (or baking dish).
In your stand mixer, or a large mixing bowl (with a hand mixer), combine the eggs, vanilla bean paste, almond extract, sugar, milk, and salt. Blend until smooth and creamy, then pour over the cherries that half been placed in your cast iron skillet.
Bake at 375 degrees F (190 degrees C) for 35 minutes or until the custard is firm and set. Your knife should come out relatively clean when inserted into the center of the clafoutis custard. Remove the cast iron skillet and clafoutis from the oven when done and allow to cool completely in the skillet before serving.