Ingredients for Cherry And Almond Clafouti Baked Custard
- 2 cups fresh or frozen pitted cherries
- 1 cup almond meal
- Caster Sugar
- 2 cups whole milk
- 4 large eggs
- ¾ cup confectioners' sugar
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How to Make Cherry And Almond Clafouti Baked Custard
- Preheat oven to 180°C (350°F).
- Grease a 20cm (8-inch) round pie dish with butter or margarine.
- Spread 2 cups of pitted fresh or frozen cherries evenly in the prepared dish.
- In a medium mixing bowl, whisk together 1 cup almond meal and ¾ cup gluten-free icing sugar until well combined.
- In a separate bowl, whisk together 4 large eggs and 2 cups whole milk until light and frothy.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms.
- Pour the batter evenly over the cherries in the pie dish.
- Bake for 30-35 minutes, or until the clafouti is set and lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs.
- Let cool slightly before dusting with additional gluten-free icing sugar.
- Serve warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
- For individual servings, bake in greased ramekins (approximately 15-20 minutes, adjusting cooking time as needed).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
95g
Fat
7g
Carbs
9g
