Alton Brown Clafoutis

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Alton Brown’s Clafoutis is a cross between a custard and a cake. It is light, moist, with no fruit floating around in it. We do need to drain the cherries though, but that’s easy. Actually…there I go telling you how to cook to again. One of Alton Brown’s easiest recipes, Clafoutis is a dish I could eat every day. It’s also one you can easily veganize and enjoy every day. Even better!

DUTCH OVEN CHERRY CLAFOUTIS

In the Mousson region of France, the abundant cherry crop is celebrated with clafoutis, a dish that’s a cross between a pie, a custard, and a pancake. Most Americans won’t go near it because it sounds like something you’d have to get a shot for, but once you make your first clafoutis, many more will follow.

Ingredients

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12 ounces fresh or frozen cherries

2 large eggs

1/4 cup sugar

1/2 cup whole milk

1 teaspoon vanilla extract

1/2 cup all-purpose flour

Butter, for the Dutch ovenAdd to Shopping List

Directions

  1. Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
  2. Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
  3. In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
  4. Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
  5. Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
  6. Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving

Procedure

  • Heat an oven to 400°F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
  • Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
  • In a large mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla, and flour and whisk to combine. Pour the batter over the cherries.
  • To bake in the oven: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
  • To bake outdoors: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2 inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
  • Cool for 30 minutes before removing from the Dutch oven, slicing and serving

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