CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
- Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
- Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.
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.
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
CHERRY BUTTERMILK CLAFOUTIS
Provided by Kimberley Hasselbrink
Categories Cake Dessert Bake Cocktail Party Easter Fourth of July Picnic Kid-Friendly Backyard BBQ Cherry Fall Spring Summer Winter Family Reunion Shower Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
- Arrange cherries in a single layer on bottom of pan. Set aside.
- In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
- Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then dust with powdered sugar and serve.
CHERRY CLAFOUTI
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
Provided by LAURIEZ
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
- Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
- Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 29.2 g, Cholesterol 45.2 mg, Fat 13.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 8 g, Sodium 225.3 mg, Sugar 24.2 g
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
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
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.
SWEET CHERRY AND ALMOND CLAFOUTI
Adapted from a recipe at Tasting Table's February menu. You can substitute berries (strawberries, raspberries, blueberries, or a mixture) or pears for the cherries.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
- Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
- In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
- Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 567.9, Fat 36.2, SaturatedFat 17.8, Cholesterol 161.7, Sodium 40, Carbohydrate 53.9, Fiber 3.6, Sugar 33.4, Protein 9.4
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.
FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE
A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.
Provided by French Tart
Categories Dessert
Time 25m
Yield 1 Clafoutis, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F.
- Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
- In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
- Pour the clafoutis batter into the greased tin or tian.
- Scatter the cherries into the top of the clafoutis batter.
- Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
- Serve warm with creme fraiche or cream.
Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3
SWEET-CHERRY CLAFOUTI
Provided by Michael Presnal
Categories Milk/Cream Egg Dessert Bake Cherry Kirsch Sour Cream Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
- Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.
JULIA CHILD'S CHERRY CLAFOUTIS
Make and share this Julia Child's Cherry Clafoutis recipe from Food.com.
Provided by Julesong
Categories Breakfast
Time 1h20m
Yield 4 for breakfast, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
- Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
- Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
- Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
- Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
- Sprinkle with powdered sugar and serve warm.
- Servings: 6-8 for dessert, 4 for breakfast.
Nutrition Facts : Calories 247, Fat 4.5, SaturatedFat 2, Cholesterol 100.1, Sodium 109.5, Carbohydrate 45.3, Fiber 1.9, Sugar 32.5, Protein 6.7
CHERRY CLAFOUTIS
Steps:
- Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
- Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
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SWEET CHERRY CLAFOUTIS RECIPE - PAULA WOLFERT | FOOD
From foodandwine.com
4/5 Total Time 3 hrsServings 6-8
- In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest. Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
- Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
- Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
- Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.
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- Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
- Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar.
- Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.
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