Cherry Clafoutis

From the Silk test kitchen

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Servings
6
Total Time
1 hr

Cherry Clafoutis
Ingredients
  • 2 cups (500 ml) fresh or frozen sweet cherries, pitted
  • 1/3 cup (75 ml) flour
  • 3 eggs
  • 1 cup (250 ml) Silk soy, almond or coconut beverage, any flavour
  • 1/3 cup (75 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (2 ml) almond extract
  • Pinch of salt
  • Powdered sugar for dusting   

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Preparation
  • Preheat oven to 180°C (350°F).
  • Using non-stick cooking spray, lightly coat 6 shallow ramekins or a 9-inch (23-cm) square baking pan.
  • If using frozen cherries, thaw and drain. Evenly distribute cherries among ramekins or within baking pan.
  • Whisk together flour, eggs, Silk, sugar, vanilla and almond extracts and salt.
  • Pour custard mixture over cherries and bake for 40-50 minutes if using a pan or 20-25 minutes if using ramekins. The clafoutis will be lightly browned and slightly jiggly but a toothpick or other tester inserted in the center will come out clean.
  • Note: The clafoutis will deflate after being removed from the oven.
  • When cool, dust with powdered sugar and serve.