Cherry Clafoutis

also called clafouti · clafoutis aux cerises · cherry custard cake

The table

Preheat the oven to 375°F (190°C)
Butter a 9-in baking dish well
3 large(150 g)eggswhisk until smoothwhisk to a thin batterbake at 375°F 40 mindust, serve warm
1/3 cup(65 g)granulated sugar
1/4 tsptable salt
1 tsp(5 mL)vanilla extract
1/2 cup(65 g)all-purpose flour
1 1/4 cups(300 mL)whole milk
2 Tbs(28 g)melted butter
1 lb(450 g, pitted)sweet cherriestoss, then rest 15 min
1 Tbs(15 mL; or brandy)kirsch
1 Tbs(8 g)powdered sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

3whisk until smooth

4whisk to a thin batter

goes in with what step 3 made

5toss, then rest 15 min

7dust, serve warm

goes in with what step 6 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 55 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. toss, then rest 15 min

    15 minwalk away(read off the step)from the start

  2. whisk until smooth

    not timedfrom the start

  3. whisk to a thin batter

    not timedfrom the start

  4. bake at 375°F 40 min

    40 minwalk away(read off the step)15 min in

  5. dust, serve warm

    not timed55 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 9-in baking dish · oven

Goes with

See how it is written
>> title: Cherry Clafoutis
>> category: Custards & Puddings
>> tags: cherry, custard, batter, oven, french
>> counters: Bakery
>> aka: clafouti, clafoutis aux cerises, cherry custard cake
>> servings: 6
>> time: 1 hr
>> step.3: toss, then rest 15 min
>> step.5: whisk to a thin batter
>> step.6: bake at 375°F 40 min
>> step.7: dust, serve warm

Preheat the #oven{} to 375°F (190°C).

Butter a #9-in baking dish{} well.

Toss @sweet cherries{1%lb}(450 g, pitted), @kirsch{1%Tbs}(15 mL; or brandy) and let them sit ~{15%min} in the dish.

Whisk @eggs{3%large}(150 g), @granulated sugar{1/3%cup}(65 g), @table salt{1/4%tsp}, @vanilla extract{1%tsp}(5 mL) until smooth.

Whisk @all-purpose flour{1/2%cup}(65 g), @whole milk{1 1/4%cup}(300 mL), @melted butter{2%Tbs}(28 g) into @&(~1)eggs{} until it pours like cream.

Pour @&(~1)batter{} over @&(~3)cherries{} and bake at 375°F for ~{40%min}, until puffed and set.

Dust @&(~1)clafoutis{} with @powdered sugar{1%Tbs}(8 g) and serve warm.