Cherry Clafoutis
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
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.
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dessert
Cuisine French
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cherries, Eggs, Flour, Lemon, Sugar, Vanilla, Whole Milk
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
Course Dessert
Cuisine French
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cherries, Eggs, Flour, Lemon, Sugar, Vanilla, Whole Milk
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
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Grease a 6 inch × 4 inch baking pan with oil. Place the cherries in the pan.
  2. 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.
  3. Pour 2 cups of water into the Instant Pot. Place a steamer rack the pot. Place the pan on the rack.
  4. 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.
  5. If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is.
8 replies
  1. 4karlens
    4karlens says:

    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

  2. skoverall
    skoverall says:

    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.

  3. skoverall
    skoverall says:

    Update: Cherries did set eventually and this dessert was enjoyed by all, so I wanted to amend my previous review. Just trust the process.

  4. Erin Shramek
    Erin Shramek says:

    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!

  5. Erin Shramek
    Erin Shramek says:

    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!

  6. Erin Shramek
    Erin Shramek says:

    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!

  7. SimplyJenn
    SimplyJenn says:

    Yumalish, but i used 2 6×4 pans that slightly overlapped in my 6 qt. Next time def add 5 more min.

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