Hello, this is Chef John from foodwishes.com. And today, I’m going to show you Cherry Clafouti. It’s basically kind of a cherry custard pie pancake thing.
I preheat the oven at 350 and then here is the custard butter. It starts with a half of cup of flour and all the amounts of that as usual. It wouldn’t be a food wishes video unless you heard that. All right, we got some sugar. We’re going to put in a pinch of salt and then our milk.
Now what you want to do, we’re going to whisk this together at this point. It’s going to get three eggs in a minute but if you put the eggs in, I always find it much harder to get the lumps of the flour out and many, many recipes call for this in the blender which works great, it mixes everything beautifully but then you got to clean the blender. Who wants to clean a blender when you don’t have to? So, if you whisk it before you put the eggs in, the flour and the sugar and so forth will whisk into the milk really easily and then you can add your eggs.
All right so after the eggs, we’re going to add a tablespoon of vanilla, one of the key flavorings in this and it’s a really simple, simple egg custard butter with a little flour so nothing too high tech here. So, we’re going to butter of the bottom of a casserole dish. So about a half of teaspoon of butter and then we’re going to pour down about half the custard. We want this to set. We’re going to throw this in the oven for about 12 minutes and it’s going to set so we can put the cherries on top of it and they won’t sink to the bottom. So, this is kind of a little trick.
All right, so while that’s cooking, we’re going to prep our cherries. I have three quarters of a pound of cherries. I’m using the rainier from Washington, very beautiful, gold red cherry. You can use the dark red of course. See that, so after t12 minutes that comes out. It’s just firm enough to hold these up. It’s not cooked all the way but it will prevent the cherries from falling to the bottom.
Oh my God, he didn’t take the pits out. That’s right, don’t be scared. This traditionally is cooked with the pits. The pits are supposed to give off a little extra flavor. I know what you’re thinking, a law suit waiting to happen. When you eat these, it’s very easy, the pits will pop right out and you just do it with your fork and it’s not that hard. You don’t crunch into the pits, come on.
If you want to pit the cherries, go ahead. I’m not going to—I’m traditionalist, as you all know.
So over that, we’re going to pour a third of a cup of sugar and I’m going to top it with the rest of the custard and I didn’t pour it in because I don’t want all my cherries rolling around. So, I’m going to put it in carefully with a ladle. So, we’re going to put that in the over at 350 still for another 40-45 minutes until it looks like that.
See how in the back there it kind of puffed out. That’s very common. Sometimes it does that on all four sides, sometimes just one side. You can tell with the food, they’ve got a mind of their own.
And I know I should have cleaned that spot out off camera but it was bugging me so I scraped it off and burned my thumb but it was worth it. And now, we’re going to let that cool.
Once this is cool to just warm, you just scoop it out on a plate. You kind of push the fork down on that cherry, the pit will pop right out and you take a fork at that amazing vanilla scented cherry kind of a custardy, kind of, I don’t know how to describe it. It’s unbelievable. You got to try this.
So go to the site, get the ingredients and as always, enjoy.
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