Name: Berry and Cherry Clafoutis with Almond-Infused Custard Recipe
Prep time: 10 min
Cook time: PT-497825H13M52S
Total time: PT-497825H13M52S
Cuisine: French
Ingredients: 12 ounces fresh raspberries, blueberries, blackberries, or sliced strawberries (about 3 cups whole) or 1 pound dark cherries, pitted and halved; 2 tablespoons unsalted butter, for the pan; 1 cup plain unsweetened almond milk or cow’s milk; ¼ cup heavy cream; ⅓ cup granulated sugar; 1 tablespoon granulated sugar (for sprinkling); 3 eggs; 1 tablespoon vanilla extract; ½ teaspoon almond extract; ¼ teaspoon fine salt; ½ cup (62 grams) all-purpose flour or whole wheat pastry flour; Whipped cream or vanilla ice cream, for serving

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If you're on the hunt for a wonderfully charming dessert that boasts sweet-tart fruit nestled in a luxuriously smooth custard, then this Berry and Cherry Clafoutis with Almond-Infused Custard Recipe is exactly what you need. This classic French treat combines juicy berries or cherries with a delicate almond-kissed custard baked to golden perfection, creating a rustic yet elegant dish that’s perfect for breakfast, brunch, or dessert. Its simplicity, paired with a subtle depth of flavor and a tender texture, makes it a true showstopper that you’ll find yourself reaching for again and again.

Ingredients You'll Need

A white marbled surface holds ingredients arranged neatly: a small round wooden bowl full of bright red strawberries with green leaves on the right center; a shiny silver colander below filled with a mix of dark blue blueberries and vivid red raspberries; three light brown eggs spread in a curved line near the center; a round white bowl filled with white granulated sugar at the top left; next to it a metal spoon holding white salt; a clear glass measuring cup with clear liquid at the top right; a small white fluted bowl with dark brown vanilla extract below the strawberries; a small white bowl with two pale yellow sticks of butter at the bottom right; and a small dark bowl filled with white flour at the bottom center. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Berry and Cherry Clafoutis with Almond-Infused Custard Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a vital role: the fresh fruit brings vibrant color and natural sweetness, the custard creates a silky backbone, and the almond essence adds that irresistible warm note.

Fresh berries or dark cherries: Choose ripe, juicy fruits like raspberries, blueberries, blackberries, strawberries, or pitted cherries for the freshest flavor and vibrant color.
Unsalted butter: Essential for greasing the pan, butter adds a subtle richness that keeps the clafoutis from sticking and enhances browning.
Almond or cow’s milk: Provides the creamy base of the custard, with almond milk adding a gentle nutty touch.
Heavy cream: Vital for that smooth, luscious texture in the custard—don’t skip it.
Granulated sugar: Divided between the custard and the topping, it balances the tartness of the berries or cherries with gentle sweetness.
Eggs: The binder that gives the custard its structure and that delightfully puffed finish when baked.
Vanilla extract: Adds classic warmth and depth to the custard’s flavor profile.
Almond extract: The star flavor that elevates this clafoutis from lovely to unforgettable.
Fine salt: Just a pinch to brighten all the flavors and keep the dessert balanced.
All-purpose or whole wheat pastry flour: Provides the necessary body to the batter while keeping it tender and silky.
Whipped cream or vanilla ice cream: Optional, but highly recommended for serving to add extra creaminess and indulgence.

How to Make Berry and Cherry Clafoutis with Almond-Infused Custard Recipe

Step 1: Prep your oven and pan

Start by preheating your oven to 375 degrees Fahrenheit. While the oven warms, melt your unsalted butter in a 10-inch cast iron skillet—or if you prefer, use a 9.5-inch glass pie plate. Swirl the melted butter around to coat every inch of the pan including the sides. This step ensures your clafoutis will have a rich flavor foundation and won’t stick when baked.

Step 2: Arrange the fruit

Once your pan is ready, carefully layer your fresh berries or cherries evenly across the base. The fruit acts as a vibrant, juicy mattress for your almond-infused custard and will soften while baking, soaking up all those delicious flavors.

Step 3: Blend the custard batter

In your blender, combine the milk, heavy cream, ⅓ cup of granulated sugar, eggs, vanilla extract, almond extract, salt, and flour. Blend everything on medium speed until you have a smooth, frothy batter. This usually takes around 30 seconds—don’t forget to stop and scrape the sides to make sure everything is evenly blended. The light frothiness helps the custard develop its signature airy texture in the oven.

Step 4: Pour batter and sprinkle sugar

Pour your perfectly blended batter over the fruit layer in your pan, making sure it’s evenly distributed. Then, dust the top of the batter with the remaining tablespoon of sugar. This final sugar sprinkle creates a gently caramelized, golden finish on top of your clafoutis.

Step 5: Bake to golden perfection

Place your pan in the oven and bake for about 45 to 50 minutes. Typically, 45 minutes is perfect if you’re using a cast iron skillet; a glass pie plate may require a little extra time. You’ll know it’s ready when the top is a beautiful golden color and has puffed up nicely. Allow your clafoutis to cool a bit before serving so the custard sets beautifully. It’s scrumptious warm, but tastes even better at room temperature or slightly chilled.

How to Serve Berry and Cherry Clafoutis with Almond-Infused Custard Recipe

A piece of fruit tart sits on a white scalloped plate over a white marbled surface. The tart has two main layers: a golden crust base and a juicy, soft layer filled with red and dark purple berries, some of which are slightly sunken in. On top of the tart is a dollop of smooth white cream. A silver fork with ornate design holds a small portion of the tart mixed with cream, resting to the left of the main piece. A few berry crumbs and a small smear of cream appear on the plate near the tart photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it classic by serving your clafoutis with a generous dollop of whipped cream or a scoop of vanilla ice cream to add creamy contrast and extra indulgence. For a little added flair, sprinkle lightly toasted sliced almonds on top—this echoes the almond flavor in the custard and adds a delightful crunch.

Side Dishes

This dish shines wonderfully on its own but pairs nicely with a fresh green salad or lightly dressed arugula for a brunch spread. If you want to keep things on the sweeter side, a cup of homemade fruit compote or a drizzle of honey complements the natural tartness of the berries or cherries beautifully.

Creative Ways to Present

For an eye-catching presentation, try serving individual clafoutis in ramekins. You can also layer the fruit and custard batter in clear glass bakeware to show off those vibrant berries before baking. Another fun twist is turning leftovers into mini parfaits layered with yogurt and granola—an unexpected but tasty way to enjoy this almond-infused delight day after day.

Make Ahead and Storage

Storing Leftovers

This Berry and Cherry Clafoutis with Almond-Infused Custard Recipe keeps well in the refrigerator for up to four days. Store any leftovers in an airtight container or tightly covered with plastic wrap to preserve freshness. The custard might deflate but the flavors only deepen over time, making your later servings just as enjoyable.

Freezing

While the texture of the custard may soften slightly after freezing and thawing, you can freeze the clafoutis for up to two months. Wrap it securely in plastic wrap and then foil for best protection. Thaw overnight in the refrigerator before reheating—this way, you won’t lose the wonderful almond and fruit flavors.

Reheating

To reheat, gently warm slices of clafoutis in a low oven (around 300 degrees Fahrenheit) for 10 to 15 minutes, or microwave individual portions briefly. Avoid overheating, which can toughen the custard. Warming it just enough to bring back that soft, custardy texture is ideal.

FAQs

Can I use frozen berries or cherries for this recipe?

Absolutely! Frozen fruit works well if fresh isn't available. Just be sure to thaw and drain excess moisture before adding to avoid a watery clafoutis.

Is there a dairy-free version of this recipe?

Yes! Substitute almond milk for cow’s milk and use coconut cream or any plant-based cream instead of heavy cream to keep the custard creamy without dairy.

What’s the best way to pit cherries quickly?

To pit cherries efficiently, use a cherry pitter if you have one. Otherwise, insert a small straw or chopstick through the stem end to push the pit out gently without crushing the fruit.

Can I make this recipe gluten-free?

Yes, you can swap out all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to help the custard set properly.

How can I tell when the clafoutis is fully baked?

Look for a puffed and golden top with a custard that looks set but slightly wobbly in the center. A toothpick inserted near the edge should come out clean or with just a few moist crumbs.

Final Thoughts

There is something truly magical about the simplicity and elegance of the Berry and Cherry Clafoutis with Almond-Infused Custard Recipe. Its delicate combination of fresh fruit, soft almond-flavored custard, and warm, golden finish make it a wonderful addition to any meal occasion. Whether you’re making it for weekend brunch, a special dessert, or just because you need a sweet moment of joy, this recipe will bring smiles around your table. I can’t wait for you to try it and fall in love with this divine, timeless French classic!

Berry and Cherry Clafoutis with Almond-Infused Custard Recipe

Ingredients You'll Need