Cherry clafoutis
Dec. 15th, 2022 09:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeThis is more of a summer recipe, but it's always a good time for cherries and custard-y things, I think.
Cherry Clafoutis via Once Upon a Chef
INGREDIENTS
2 tablespoons unsalted butter
2½ cups (12 oz) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
¼ cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
½ cup all-purpose flour, spooned into a measuring cup and leveled off
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon almond extract
Confectioners’ sugar, for dusting (optional)
INSTRUCTIONS
Preheat the oven to 375°F and set an oven rack in the middle position.
Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).
In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.
Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.
Adjustments: It called for fresh cherries, but I used frozen instead. I thawed them out overnight beforehand, and there were no issues with the baking.
Verdict: I enjoyed this a lot; it's like a delicious baked custard. Would make again. Might be nice with whipped cream on top. However, my relatives didn't enjoy it. More for me, then!
Other info: I'd like to emphasize that this really does have to be eaten warm; it's edible cold, but not nearly as nice. So if you're having leftovers, be sure to heat it up before serving.
Cherry Clafoutis via Once Upon a Chef
INGREDIENTS
2 tablespoons unsalted butter
2½ cups (12 oz) cherries, stemmed and pitted
3 large eggs
1 cup whole or 2% milk
¼ cup heavy cream
½ cup plus 2 tablespoons granulated sugar, divided
½ cup all-purpose flour, spooned into a measuring cup and leveled off
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon almond extract
Confectioners’ sugar, for dusting (optional)
INSTRUCTIONS
Preheat the oven to 375°F and set an oven rack in the middle position.
Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).
In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.
Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.
Adjustments: It called for fresh cherries, but I used frozen instead. I thawed them out overnight beforehand, and there were no issues with the baking.
Verdict: I enjoyed this a lot; it's like a delicious baked custard. Would make again. Might be nice with whipped cream on top. However, my relatives didn't enjoy it. More for me, then!
Other info: I'd like to emphasize that this really does have to be eaten warm; it's edible cold, but not nearly as nice. So if you're having leftovers, be sure to heat it up before serving.
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Date: 2022-12-16 03:48 pm (UTC)no subject
Date: 2022-12-17 01:04 am (UTC)