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Clafoutis de Cerezas

Name: Clafoutis de Cerezas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 500 g pitted cherries; 4 eggs; 100 g powdered sugar; 1 packet vanilla sugar; 50 g flour; 250 ml milk; 50 ml liquid cream; 1 pinch of salt; Butter for greasing

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s whip up a Clafoutis de Cerezas—a delicious cherry custard dessert that looks fancy but is as easy as pie. Well, actually easier than pie, because who wants to deal with a crust?

Why This Recipe is Awesome

Let’s get real for a sec. This Clafoutis is ridiculously simple to make. I mean, it’s idiot-proof, even I didn’t mess it up. You just toss some cherries in a dish, throw together a silky smooth batter, and voila! You’ve created a dessert that looks like you’ve been slaving away in the kitchen all day when, in reality, you’ve barely lifted a finger. Plus, who doesn’t want a reason to eat dessert for breakfast? You deserve it.

Ingredients You’ll Need

Before we dive into the nitty-gritty of making this deliciousness, let’s gather the essentials. You’ll need:

500 g cerezas deshuesadas (that’s cherries without the pits, people)
4 huevos (yes, eggs—don’t try to substitute them with anything weird)
100 g azúcar en polvo (that’s powdered sugar, not the kind you sprinkle on your morning cereal)
1 sobre azúcar vainillado (because who doesn’t need a little vanillary goodness)
50 g harina (flour, the glue of the baking world)
250 ml leche (milk—your number one ally)
50 ml crema fresca líquida (because cream makes everything better)
1 pizca de sal (just a pinch—no one wants a salty Clafoutis)
q.s. mantequilla para el molde (aka butter to grease your baking dish; go wild with it)

Step-by-Step Instructions

Ready to get your cook on? Here’s how to make your Clafoutis:

Preparar el horno y el molde: Precalienta el horno a 180°C y engrasa generosamente un molde para tarta con mantequilla. Do not skip this step, my friend. You do not want your Clafoutis to become one with the baking dish.
Colocar las cerezas: Distribuye las cerezas deshuesadas uniformemente en el molde. Just throw them in there like you’re trying to win at Jenga.
Preparar la masa: En un bol grande, bate los huevos con el azúcar en polvo y el azúcar vainillado hasta que la mezcla se vuelva clara y espumosa. You want it frothy like a good cappuccino, minus the coffee.
Incorporar la harina: Añade la harina tamizada y una pizca de sal. Mezcla hasta obtener una masa homogénea. Do not overthink—just mix until it looks like pancake batter.
Agregar los líquidos: Vierte poco a poco la leche y la crema fresca líquida mientras sigues batiendo. Keep the beat going like you’re auditioning for a cooking show.
Montar el Clafoutis: Vierte la preparación sobre las cerezas en el molde. Make sure you cover them like a comfy blanket.
Hornear: Hornea durante 35-40 minutos o hasta que el Clafoutis esté dorado y firme. This is the time to get that cozy vibe going while the magic happens.
Dejar enfriar: Deja enfriar ligeramente antes de desmoldar y servir. Try not to lose your patience—trust me, it’s worth the wait.

Common Mistakes to Avoid

Now that you are all prepped to create this masterpiece, let me save you some headaches with a few classic mistakes to avoid:

Thinking you don’t need to preheat the oven: Rookie mistake. Your Clafoutis should feel loved from the get-go.
Skipping the buttering of the dish: This is not a DIY episode. Nobody wants a sticky situation with their cherries.
Getting creative with the cherry choices: We love a little experimentation, but please don’t use maraschino cherries. It just won’t be the same.
Not letting it cool before serving: Hot dessert might sound tempting, but trust me, your tongue will thank you.

Alternatives & Substitutions

Alright, let’s talk alternatives because life isn’t always about strictly following the rules, right? You could easily swap out some ingredients if you are in a pinch:

Cerezas: You can use any berries you fancy or even plums. Go bananas—literally.
Leche: Almond milk, oat milk, or even coconut milk can do the trick. Just know they might change the flavor a bit.
Crema fresca: If you can’t find this in your grocery aisles (and let’s be honest, sometimes it’s a scavenger hunt), sour cream or even yogurt will suffice.
Azúcar en polvo: In a pinch? Use regular sugar and just blend it in a blender to create your own powdered sugar. DIY at its best.

FAQ (Frequently Asked Questions)

Now, let’s clear up some burning questions you might have. Ready? Here we go.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is just better.

Why do I need to pit the cherries? Unless you enjoy the surprise crunch of a pit in your dessert, it’s best to remove them. Trust me.

Can I make this ahead of time? Absolutely! Just let it cool completely, cover it up, and it will be your delicious secret waiting to shine.

What happens if I overbake it? You’ll be turning your Clafoutis into a dessert rock. Aim for a golden glow, not a relative of the boulder.

Can I serve this warm or cold? Both are delicious options. Ice cream on top feels like a warm hug, while cold is like a refreshing breeze. Pick your poison.

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Making a Clafoutis de Cerezas is not only a great way to celebrate your love for cherries but also a simple way to appear like you’ve got your life together. Who knows? Maybe it will become your new go-to recipe. Happy baking, amigos!