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Texas Caviar
Cherry Clafoutis
| By : |
If you can reach into your freezer and your pantry, find a few little things like the frozen cherries you were sure were the best thing ever—that have since gone unused—and, within minutes, create an elegant French cherry clafoutis, well then, you are certainly on top of your kitchen game. Do this without even heating up your kitchen, and you are using your Instant Pot to its fullest potential. Not to mention eating delicious food! I serve this with just whipped cream, since anything more is simply gilding the lily. Feel free to use other berries or stone fruits in this clafoutis.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- vegetable oil
- 12 ounce frozen pitted sweet cherries
1 bag thawed and drained, - 2 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup whole milk
- 1 lemon zest and juice
- 1 teaspoon vanilla extract
- 2 cups Water
Ingredients
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Instructions
- Grease a
6 inch × 4 inch baking pan with oil. Place the cherries in the pan. - In a blender, combine the eggs, sugar, flour, milk, lemon zest, lemon juice, and vanilla. Blend on low speed until well combined, about 1 minute. Pour the batter over the cherries. Cover the pan with aluminum foil, sealing well on all sides.
- Pour
2 cups of water into the Instant Pot. Place a steamer rack the pot. Place the pan on the rack. - Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, then release any remaining pressure.
- If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Are used a 6 inch Pyrex glass to bake the cake. At the end of the baking cycle in the 10 minute rest it was not fully cooked
Mine was not properly baked at the end of the natural 10 minute release. I tried baking at 350* for 10 more minutes. Still soupy. I hope it will set some just resting. Frustrating.
Update: Cherries did set eventually and this dessert was enjoyed by all, so I wanted to amend my previous review. Just trust the process.
This is the 2nd recipe I’ve tried using my new 8 quart IP, and it turned out awesome! I put it in an 8 inch pie pan and used amaretto creamer instead of the milk and vanilla since I’m not a fan of vanilla and didnt have whole milk in the house. Also, based on previous comments, I increased the pressure cook time to 25 minutes instead of the 20. With that time increase, the clafoutis was perfectly set within 5 minutes of removing it from the IP. I’ll definitely make this again!
I just got my first IP (8 quart), and this is the 2nd recipe I tried. It turned out awesome! I made it in a 7 inch pie pan. I did substitute amaretto creamer for the vanilla and milk because I’m not a huge vanilla fan, and I didn’t have whole milk. Based on previous comments for this recipe, I increased the cook time by 5 minutes. When it came out of the IP, it set within a couple minutes. This is definitely a recipe that I will make again!
This is only the 2nd recipe I’ve made in my IP, and it turned out perfectly! Since I’m not a fan of vanilla, I substituted the milk and vanilla with amaretto creamer. I put it in a 7 inch pie pan in my 8 quart IP, and based on other reviews, I added 5 minutes to the cook time. Everything was set within 2 or 3 minutes of me removing it. I will definitively make this again!
Yumalish, but i used 2 6×4 pans that slightly overlapped in my 6 qt. Next time def add 5 more min.
Oops Forgot to add stars.
Nice, thank you very much! I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. Got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ