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Almost Classic Cherry Clafouti: Difference between revisions
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Almost Classic Cherry Clafouti (view source)
Revision as of 12:46, 20 February 2024
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==Method== | ==Method== | ||
Preheat the oven to 375 degrees. Butter a 10-inch deep-dish pie pan (see Note). Distribute the cherries over the bottom of the pan. | # Preheat the oven to 375 degrees. Butter a 10-inch deep-dish pie pan (see Note). Distribute the cherries over the bottom of the pan. | ||
Beat the eggs and sugar until frothy, about 2 minutes. And the milk, alcohol, and vanilla, and beat until smooth. Stir in the flour and salt. Pour the batter over the cherries and place the pie pan on a baking sheet. | # Beat the eggs and sugar until frothy, about 2 minutes. And the milk, alcohol, and vanilla, and beat until smooth. Stir in the flour and salt. Pour the batter over the cherries and place the pie pan on a baking sheet. | ||
Bake the clafouti for 10 minutes, then reduce the oven temperature to 350 degrees and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more. Transfer to a rack and cool for about 20 minutes. | # Bake the clafouti for 10 minutes, then reduce the oven temperature to 350 degrees and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more. Transfer to a rack and cool for about 20 minutes. | ||
Dust with the powdered sugar, if using, and serve sliced into wedges. | # Dust with the powdered sugar, if using, and serve sliced into wedges. | ||
==Note== | |||
Culinate editor's notes: You can use kirschwasser or even an orange liqueur, such as Grand Marnier, in place of the Cognac or rum. If you like, let the pitted cherries macerate in the alcohol while you mix the rest of the ingredients. Use a whisk — or, better yet, a blender — to avoid flour lumps in the batter. If you don't have a 10-inch pie pan, a 9-inch pie pan will work just fine, so long as you give the clafouti a few extra minutes to cook. Alternatively, treat the dessert like a Dutch baby and use a large ovenproof skillet (such as a cast-iron skillet) as the cooking vessel. This clafouti, with its careful balance between firm and moist, is essentially the kind you're likely to find in French patisseries. For a jigglier, more custardy clafouti, make Blueberry Clafoutis. And for a drier, firmer clafouti, try Anthony Bourdain's Clafoutis. | Culinate editor's notes: You can use kirschwasser or even an orange liqueur, such as Grand Marnier, in place of the Cognac or rum. If you like, let the pitted cherries macerate in the alcohol while you mix the rest of the ingredients. Use a whisk — or, better yet, a blender — to avoid flour lumps in the batter. If you don't have a 10-inch pie pan, a 9-inch pie pan will work just fine, so long as you give the clafouti a few extra minutes to cook. Alternatively, treat the dessert like a Dutch baby and use a large ovenproof skillet (such as a cast-iron skillet) as the cooking vessel. This clafouti, with its careful balance between firm and moist, is essentially the kind you're likely to find in French patisseries. For a jigglier, more custardy clafouti, make Blueberry Clafoutis. And for a drier, firmer clafouti, try Anthony Bourdain's Clafoutis. | ||
==Source== | ==Source== | ||
[http://legacy.culinate.com/content/285213/index.html Joy of Cooking] | [http://legacy.culinate.com/content/285213/index.html Joy of Cooking] | ||