Frenchcherryclafoutipuddingfrenchcherrycustardbake Recipes

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.

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.

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
• Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
• Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
• Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.

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.

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
• On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
• Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears.
• Arrange the slices in a single layer, slightly fanned out, in the baking dish.
• Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
• Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Steps:

• Preheat the oven to 450°F. Butter and lightly flour a 9 and a half-inch nonreactive round tart pan or baking dish.
• Place the cherries in the tart pan.
• Combine the flour and the salt in a large bowl and mix with your hands. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking briefly after each addition. Whisk in the vanilla sugar, the remaining 1 cup milk, and the vanilla extract.
• Pour the batter over the cherries. Dot the batter with the butter, place it on the center rack of the oven and bake until it is golden and puffed, about 25 minutes. Remove it from the oven and let it cool thoroughly before serving.

Steps:

• Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
• Process until smooth.
• Pour batter over top of cherries.
• Bake in a 350F oven for about 90 minutes.
• Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
• Let cake cool in pan until lukewarm.
• Sprinkle with icing sugar and serve.
• Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.