Dutch Oven Cherry Clafouti Recipes

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.

SKILLET CHERRY CLAFOUTIS

Steps:

• Wash and pit the cherries; set aside.
• Preheat the oven to 375°F.
• Separate the eggs.
• Beat the egg yolks and sugar on medium-high for about 8 minutes.
• Lightly beat the egg whites in a separate bowl; set aside.
• Slowly and individually, add the flour, extract, salt, and heavy cream to the egg mixture; beat until combined.
• Add the egg whites, beat until combined.
• Coat the skillet in the softened butter.
• Toss in skillet in the oven for 5 minutes to heat up.
• Add the cherries to warm skillet and then sprinkle the lemon zest over the top.
• Pour the batter over the zested cherries; smooth to make even.
• Bake for 30-35 minutes, or until a toothpick comes out clean.
• Allow to rest for a 3-5 minutes.
• Dust with powdered sugar, slice, and serve.

DUTCH OVEN CHERRY CLAFOUTIS

Steps:

• Heat an oven to 400°F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a large mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla, and flour and whisk to combine. Pour the batter over the cherries.
• To bake in the oven: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• To bake outdoors: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2 inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Cool for 30 minutes before removing from the Dutch oven, slicing and serving.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375°F.
• Lightly butter the base and sides of a shallow ovenproof dish.
• Stone the cherries and place in the dish.
• Sift the flour and salt into a bowl.
• Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter.
• Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired), then strain (with a tight mesh strainer) the batter over the cherries.
• Bake for 40-50 minutes until golden and just set.
• Serve warm, dusted with sugar, if you like.

CHEF JOHN'S CHERRY CLAFOUTI

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.

FRENCH CHERRY CLAFOUTI

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.

BRANDIED CHERRY CLAFOUTI

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.

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.

CHERRY CLAFOUTI

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.