CHEF JOHN'S CHERRY CLAFOUTI
Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
- Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
- Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
- Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.
Nutrition Facts : Calories 176 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 24.8 g
BING CHERRY CLAFOUTI WITH SWEET ALMOND CREAM
Bing Cherry Clafouti with Sweet Almond Cream is a French dessert recipe made with fresh cherries. And, with almond-flavored homemade whipped cream on top, you don't want to skip treating yourself to this rustic dessert!
Provided by A Farmgirl's Dabbles
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°. Butter a 10″ pie pan with 1 tablespoon of the butter and sprinkle it with 1 tablespoon of the sugar. Put the cherries in the pan, arranging them in a single layer.
- Sift the 1/4 cup of sugar, flour, and salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth. Then whisk in the milk. Pour this egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries. Dot the surface with the remaining tablespoon of butter, and then sprinkle with the remaining tablespoon of sugar. Bake until puffy and golden brown, about 40 to 45 minutes. Let rest for 20 to 30 minutes before serving.
- Prepare your sweet almond cream by whipping it to a softly firm consistency. Add the powdered sugar and almond extract and whip for a few more seconds to combine.
- This clafouti really is best served warm and fresh, on the day it's made. After the clafouti has had a chance to cool a bit, cut into pie-shaped wedges and add a dollop of soft and sweet almond cream to each slice.
Nutrition Facts : Calories 270 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHERRY CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
- Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
- Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
- Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
- Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.
BING CHERRY CLAFOUTI
Categories Blender Dessert Bake Broil Quick & Easy Cherry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream.
CHERRY CLAFOUTI
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
- Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
- Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
BRANDIED CHERRY CLAFOUTI
A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.
Provided by MONIQUEWS
Categories World Cuisine Recipes European French
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g
CHERRY CLAFOUTI
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
- Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.
FRESH CHERRY CLAFOUTI
Fresh Bing Cherries are sweet and tart. The Cherries are soaked in Napoleon French Brandy to enhance flavor.
Provided by Potagekempcc
Categories Dessert
Time 2h15m
Yield 8 Slices
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400°F.
- Coat 10-inch Clafouti Dish with food spray.
- Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
- Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
- Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
- Place cherries into Clafouti Dish and cover with batter.
- Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
- Reduce oven to 350 F and bake for about 35-minutes.
- Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
- Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.
Nutrition Facts : Calories 396.7, Fat 19.2, SaturatedFat 10.8, Cholesterol 201.2, Sodium 149.1, Carbohydrate 45, Fiber 1.9, Sugar 31.2, Protein 7.6
CHERRY CLAFOUTI
Steps:
- Preheat the oven to 350 degrees.
- Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
- In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
- Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 37 grams, TransFat 0 grams
FRENCH CHERRY CLAFOUTI
This custard type dessert with fresh cherries is wonderful served warm or cold dusted with icing sugar.If fresh cherries aren't available, frozen, thawed or canned, drained cherries will do.Just make sure to pat them dry before using them.The prep time includes pitting the cherries.
Provided by Carrie Ann
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 10" deep-dish pie pan and set aside.
- Beat eggs and sugar until frothy, about 2 minutes.
- Add milk and vanilla and beat until smooth.
- Stir in flour and salt.
- Place cherries in bottom of pie pan and pour batter over cherries.
- Place pie pan on baking sheet and bake at 375 for 10 minutes.
- Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
- Cool for about 20 minutes before serving.
Nutrition Facts : Calories 280.4, Fat 5.1, SaturatedFat 2, Cholesterol 146.7, Sodium 92.9, Carbohydrate 51.4, Fiber 2, Sugar 35.1, Protein 7.9
MINI CHERRY CLAFOUTIS
Try a twist on clafoutis, a French baked dessert with a creamy base and sharp cherries. We've added a boozy punch with kirsch and served it with ice cream
Provided by Liberty Mendez
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.
- Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.
- Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.
- Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.
Nutrition Facts : Calories 400 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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