Gluten Free Cherry Rosemary Clafoutis
A quick and easy summer egg-custard dessert, inspired by the classic cherry clafoutis in France!
Servings: 6
Ingredients
- 6 large eggs
- 1 vanilla bean or, 1 tsp vanilla paste
- 1 tsp almond extract optional
- 2 tbsp kirsch optional, omit if kids are enjoying
- 1 tbsp fresh rosemary roughly chopped
- 2/3 cups sugar
- 6 tbsp blanched almond flour
- 2/3 cups heavy whipping cream
- 1 lb fresh cherries, pitted or any other fruit! Frozen berries work too.
- powdered or coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 400° F / Butter the bottom of your baking dish generously, to prevent the egg custard from sticking.
- Place all of the pitted cherries on the bottom of your buttered baking dish, spreading them out as best you can into a single layer.
- In the bowl of a stand mixer, or large bowl if using a hand mixer, crack all 6 of the eggs and beat on medium speed for a minute or two, until the eggs are nice and frothy.
- Add in your rosemary, vanilla beans (or paste), almond extract and kirsch (if using) and continue to beat until well mixed.
- With the mixer on low speed, slowly pour in your sugar and mix until the sugar has incorporated and is dissolved (1-2 minutes). With the mixer still on low speed, add in almond flour, one tablespoon at a time, until combined.
- Lastly, add in the heavy whipping cream and mix until blended.
- Carefully and slowly pour in your egg mixture into your baking dish, trying to keep cherries evenly distributed.
- Transfer to preheated oven and bake for about 35-40 minutes, until the top is a lovely golden-brown color, the custard has puffed up and the center is set.
- If you would like to enjoy it cold, let it cool completely to room temperature and then refrigerate for 2-3 hours. When you are ready to serve, sprinkle the top with either powdered sugar or coarse sugar, and serve alongside with vanilla ice cream or whipped cream.
Notes
🧡Pro tip: This recipe works well for any kind of fruit you have on hand; any berries, apricot, peaches, plums, clementines, mango and even bananas! Get creative and let me know what variation you come up with! The key is to use whatever fruit is in season, or, in a pinch, frozen berries work great, too!