Cherry Clafoutis: A Baked Summer Dream

Whip up this easy cherry fruit clafoutis, a classic French bake! Think fancy pudding & cute food. Perfect for summer. Get the recipe now!

Recipe Introduction

Quick Hook

Ever wondered how to make a dessert that feels both fancy and effortless? this cherry clafoutis is your answer. the vibrant flavour of cherry fruit shines through in this baked custard dream.

It's the perfect dessert for making you feel like you've stepped straight into a retro french film!

Brief Overview

Clafoutis hails from the limousin region of france. it's a rustic baked dessert that's traditionally made with unpitted cherries. the pits add a subtle almond essence, you know? our version is simple to make in about an hour.

This pretty food serves six, making it ideal for sharing.

Main Benefits

Cherries are packed with antioxidants, so this clafoutis is practically a health food. serve it at your next summer brunch, or any time you have food cravings for something sweet.

Honestly, what makes this recipe special is its simplicity and that delightful red aesthetic . it's pure, aesthetic food heaven!

Ready to get started? Let's talk ingredients.

Alright, let's talk ingredients and kit for our Cherry Clafoutis: A Baked Summer Dream . Honestly, it's simpler than it sounds. I mean, you got this!

Ingredients: Let's Get Started

Main Ingredients: Keep it Simple, Sweetie

• 1 pound (454g) fresh sweet cherries , pitted. Yep, this is the cherry fruit show!

• 3 large eggs.

• ⅓ cup (67g) granulated sugar.

• ½ cup (60g) all-purpose flour.

• 1 cup (240ml) whole milk.

• 1 teaspoon (5ml) vanilla extract. Makes it even 귀여운 음식 그림 !

• ¼ teaspoon (1.25ml) almond extract. This is optional. Adds a kick, though.

• Pinch of salt.

• 2 tablespoons (28g) unsalted butter. For greasing!

• Powdered sugar for dusting. (Optional. But so Pretty Food ).

For the cherries, plump and juicy ones are best. Avoid bruised ones. If you can find some that look a bit like the Futurisme Retro era, grab them!

Seasoning Notes: Spice It Up!

• Vanilla and almond are key. Creates that classic flavor combo!
• Don't have almond extract? A splash of amaretto works. I tried that once. Oh my gosh, amazing.
• For a richer flavour, a pinch of nutmeg is good.

I remember one time I forgot the vanilla extract. It tasted fine . But, you know, not amazing. Vanilla pulls it all together.

Equipment Needed: What You'll Need

• 9-inch (23cm) round baking dish. A pie dish is perfect.
• Cherry pitter. Trust me. Get one.
• Whisk or electric mixer.
• Mixing bowls.

Don't have a cherry pitter? Honestly, a paperclip works. But it is messy! No electric mixer? A whisk and some elbow grease will do. It builds character, innit?

Baking at 375° F ( 190° C) helps you get that perfect texture. It's not rocket science.

This clafoutis is all about comfort. that first bite? you will get food cravings for it. it is a red aesthetic dessert, after all! it's almost a clue how tasty is.

I reckon the finished clafoutis will fit into an aesthetic food spread. this recipe has all that cute food energy, right? i bet you can't wait to dive into these soft and sweet puddings .

It's a try -it-to-believe-it sort of treat.

Happy baking.

Alright, let's get this cherry clafoutis show on the road! honestly, it's easier than making toast. a real showstopper, though! kinda futurisme retro , don't you think? i saw this 귀여운 음식 그림 the other day and it reminded me of this recipe.

Prep Like a Pro: Your Clafoutis Mission Starts Now

First things first: mise en place. It sounds fancy, but it's just getting your stuff together. This step is super important, trust me!

Essential Supplies and Secrets

Grab your ingredients. pit those cherry fruit . oh my gosh, a cherry pitter is a lifesaver! melt that butter. get your baking dish ready to go.

Preheat your oven to 375° f ( 190° c) . this ensures your clafoutis bakes evenly.

Sanity-Saving Organisation

Pre-measure everything. Trust me, it'll save you time and stress. This step will save you a lot of trouble. Plus, that red aesthetic is just amazing.

Baking Brilliance: Turning Batter into Magic

Let's bake this baby. It's easier than it looks, promise!

1. Grease your 9-inch baking dish. Use that melted butter!
2. Scatter those lovely pitted cherries across the bottom.
3. Whisk your eggs and sugar until light and frothy.
4. Gently add your flour and salt. Don't overmix!
5. Stir in milk, vanilla, and almond extract.
6. Pour that batter over the cherries.
7. Bake for 35- 40 minutes till puffed and golden. A knife should come out clean.
8. Cool slightly, dust with powdered sugar, and serve warm.

Pro Tips for a Perfect Pudding (Clafoutis!)

Want to take your clafoutis to the next level? I got you. Think Pretty Food .

Tricks of the Trade

Don't overmix the batter. this is a cardinal sin. overmixing makes it tough. be gentle! use fresh cherries. they really do make a difference! if you can't find fresh ones, frozen are fine, but drain the extra liquid first.

A quick thaw and drain is all it needs.

Common Blunders

Don't skip the butter. It prevents sticking!

Make-Ahead Magic

You can prep the batter ahead of time. Cover it and store it in the fridge for up to 24 hours. Add cherries just before baking!

Did you know clafoutis dates back to the 17th century? it's a real clue to what's considered delicious. this clafoutis is a delightful, crowd-pleasing treat.

Get ready for those food cravings ! it's incredibly versatile: the cute food will surely be a hit! the end result is an aesthetic food .

I think everyone will agree it’s cute food . it's a baked summer dream. enjoy this classic puddings .

Alright, let's get into the nitty-gritty with some recipe notes for our Cherry Clafoutis. Honestly, these are the bits that make or break a recipe. So pay attention.

Recipe Notes

Serving Suggestions: Pretty Food Time!

Okay, so you've got this gorgeous clafoutis. What now? Presentation is key!

• Plating Power: Dust with powdered sugar for that classic, Red Aesthetic look. A sprig of mint adds a pop of freshness. 귀여운 음식 그림 is never wrong.
• Sidekicks: Vanilla ice cream is a classic. Think about a chilled glass of Moscato. Yum! A simple green salad can balance the sweetness. It's all about Aesthetic Food .

Storage Tips: Leftovers? What Leftovers?

Sometimes there's a bit left. Here's the lowdown on keeping it fresh.

• Refrigeration Revelation: Store leftovers in an airtight container in the fridge for up to 3 days. Honestly, it never lasts that long at my house.
• Freezing Facts: I don’t recommend freezing. The texture changes. Trust me on this one.
• Reheating Realness: Warm gently in the oven or microwave. Watch closely. It can get rubbery if overheated.

Variations: Futurisme Retro Remix!

Want to shake things up? Here are a few ideas.

• Dairy-Free Dreams: Swap the milk for almond or oat milk. Easy peasy.
• Seasonal Swaps: Cherry fruit is awesome, but try blueberries or peaches. Why not? Apples might work too!. It gives a different taste.

Nutrition Basics: The Good Stuff

Let's be real. It's dessert. But here's the basic info.

• Simplified Stats: About 220 calories per serving. 6g protein, 8g fat, 32g carbs.
• Health Highlight: Cherries have antioxidants. So you're basically being healthy. You know, I am suffering from Food Cravings

So, there you have it. loads of notes to help you to perfect our cherry clafoutis recipe. it really is all you need to make it shine, a recipe bursting with cute food , good luck, and don't worry, you can do it.

It's the perfect clue to bake like a pro. try to understand what the user is looking for when they use this keyword.

You might end up with a new puddings favorite!

Frequently Asked Questions

Can I use frozen cherries instead of fresh for this cherry fruit clafoutis recipe?

Absolutely! If fresh cherries aren't in season or you just have a bag of frozen ones handy, go for it. Just be sure to thaw them completely and drain off any excess liquid before adding them to the baking dish. You might even want to toss them with a tablespoon or two of cornstarch to help soak up any extra moisture, keeping your clafoutis from getting soggy. It's a bit like making sure your trifle doesn't have a soggy bottom, isn't it?

What's the best way to store leftover cherry clafoutis?

To keep your clafoutis fresh, let it cool completely, then cover it tightly with cling film or transfer it to an airtight container. Store it in the refrigerator, where it will keep for up to 3 days. You can enjoy it cold straight from the fridge, or gently warm it in the oven or microwave before serving – almost as good as new! Just like saving a bit of Sunday roast for Monday lunch, you want to keep it tasting tip-top.

My clafoutis isn't puffing up, what am I doing wrong?

A few things could be at play. Firstly, make sure your oven is preheated to the correct temperature – ovens can be temperamental like a British summer! Secondly, avoid overmixing the batter, as this can develop the gluten and make it tough. Finally, ensure your eggs are at room temperature, as this helps them whisk up more fully, contributing to the puff. Think of it like getting a good rise out of your sourdough – precision is key!

Is there a dairy-free or gluten-free version of this cherry fruit clafoutis?

Yes, you can easily adapt this recipe! For a dairy-free version, substitute cow's milk with almond milk, oat milk, or even coconut milk. For a gluten-free version, use a gluten-free all-purpose flour blend. Just remember that some gluten-free flours can be a bit drier, so you might need to add a tablespoon or two of extra liquid to get the right batter consistency. It's all about making it work for you, like customising your cuppa just the way you like it!

Can I use a different type of fruit in this clafoutis instead of cherry fruit?

Absolutely! Clafoutis is incredibly versatile. Feel free to substitute other fruits like blueberries, raspberries, peaches, or even plums. The key is to use fruits that are ripe and in season for the best flavour. Just adjust the sweetness of the batter slightly depending on the fruit you use. It is just like when you use different fruits in a crumble, isn't it?

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