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Parve
Easy
6 Servings
Allergens 
1 Hour, 10 Minutes
Diets
Clafoutis is a French dessert that’s a cross between a soufflé and pudding. It’s not too sweet and very easy to make; it all goes straight into a blender! This is the perfect dessert that has that perfect combination of sweet, custardy, and not too heavy, which makes it a great recipe for a Shabbos day dessert.
1 and 1/2 cups fresh or frozen pitted cherries
2/3 cup plus 1 and 1/2 tablespoons sugar, divided
1/4 cup margarine, at room temperature
3 eggs
1 cup Gefen Almond Milk
1/2 cup Glicks Flour
1 tablespoon Gefen Vanilla Sugar
1 teaspoon almond extract
confectioners’ sugar, for sprinkling
Preheat oven to 350 degrees Fahrenheit.
Divide cherries among six ramekins.
Sprinkle 1/4 tablespoon sugar over cherries in each ramekin.
Combine margarine, eggs, almond milk, flour, 2/3 cup sugar, vanilla sugar, and almond extract in a high-powered blender.
Blend until light and frothy.
Pour mixture over cherries, dividing evenly among ramekins.
Bake for 45–50 minutes, or until edges are golden and center is slightly wobbly.
Remove from oven and let cool and set.
Dust with confectioners’ sugar before serving.
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Styling and photography by Chay Berger
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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