Cherry Clafoutis

Pessi Piller Pessi Piller
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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.

1h 10m 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Tree nuts, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Divide cherries among six ramekins.

  3. Sprinkle 1/4 tablespoon sugar over cherries in each ramekin.

  4. Combine margarine, eggs, almond milk, flour, 2/3 cup sugar, vanilla sugar, and almond extract in a high-powered blender.

  5. Blend until light and frothy.

  6. Pour mixture over cherries, dividing evenly among ramekins.

  7. Bake for 45–50 minutes, or until edges are golden and center is slightly wobbly.

  8. Remove from oven and let cool and set.

  9. Dust with confectioners’ sugar before serving.

About

Notes:
Store covered in the refrigerator for two to four days. Reheat gently, covered, in a 350-degree-Fahrenheit (175-degree-Celsius) oven for five to 10 minutes.

Description:
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.

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Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.

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