DIFUNDIR AMOR

Clafoutis de cerezas clásico

Name: Clafoutis de Cerezas Clásico
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 500 g de cerezas frescas; 3 huevos grandes; 125 ml de leche entera; 125 ml de nata líquida; 100 g de azúcar; 1 cucharadita de extracto de vainilla; 100 g de harina; 1 pizca de sal; q.s. mantequilla (for greasing)

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. But don’t worry, I’ve got the perfect solution for you. If you haven’t tried clafoutis before, then my friend, you are in for a treat. Not only is it absolutely delicious, but this French classic is also as easy as pie—or should I say cake? Let’s dive into the sweet, cherry-flavored world of clafoutis de cerezas.

Why This Recipe is Awesome

First off, it’s idiot-proof. I mean, even I didn’t mess it up on my first try, and that’s saying something. This dessert is like the happy, carefree cousin of complex pastries. It requires minimal ingredients, almost zero culinary skills, and it’s perfect for impressing your friends or just enjoying all by yourself. Plus, who can resist cherries? They’re like nature’s candy, and when you bake them into a custardy mixture, they’re transformed into a slice of heaven. Seriously, you might even get a little teary-eyed.

Ingredients You’ll Need

Alright, let’s gather your supplies for this cherry-filled magic:

500 g de cerezas frescas: You can pit them or not; that’s totally up to your dedication level.
3 huevos grandes: Because one egg just isn’t enough for this masterpiece.
125 ml de leche entera: Gotta keep it creamy.
125 ml de nata líquida: Yeah, double the cream makes everything better.
100 g de azúcar: Life is too short to skimp on sweetness.
1 cucharadita de extracto de vainilla: Your dessert can never have too much vanilla.
100 g de harina: This is the glue that holds everything together.
1 pizca de sal: Just a pinch. We’re not trying to create a salt lick here.
q.s. mantequilla: For greasing that dish and giving life to your clafoutis.

Step-by-Step Instructions

Ready to channel your inner pastry chef? Follow these simple steps and your clafoutis will be ready in no time.

Lava bien las cerezas. Rinse those beauties to get rid of any dirt or mystery substances. Feel free to be lazy and leave the pits in if you’re feeling adventurous.
Bate los huevos y el azúcar. In a large bowl, mix the eggs and sugar until the mixture is nice and frothy. This is the point where you can feel like a real cooking superstar.
Añade la leche, la nata y el extracto de vainilla. It’s about time we make this thing creamy. Pour in that liquid goodness and stir until it’s all buddy-buddy.
Tamiza la harina y añade sal. Slowly sift the flour into the egg mixture and don’t forget the pinch of salt. Mix until you achieve that smooth batter that makes you want to lick the spoon.
Vierte las cerezas en el molde. Grease up your baking dish with some butter and then toss those cherries in. Spread them out like they’re preparing for a parade.
Cúbrelas con la mezcla líquida. Pour that custardy mixture over the cherries and give them a nice spa day.
Hornea a 180°C durante 35-40 minutos. Bake until your clafoutis is golden brown and firm to the touch. If it jiggles like a dancing jelly, give it more time. You want a firm and proud dessert here.
Espolvorea canela (opcional). If you’re feeling fancy, sprinkle a little cinnamon right before it goes into the oven. Trust me; it’ll be worth it.

Common Mistakes to Avoid

Let’s talk rookie errors that could happen when making your clafoutis.

Thinking you don’t need to preheat the oven. Rookie mistake! If you want that clafoutis to rise and shine, get that oven hot before you even think of sliding in your dish.
Not using fresh cherries. Trust me, canned cherries just don’t have the same ‘pop’ factor. You want the real deal for this dessert.
Skipping the greasing step. No one wants a clafoutis that clings to the dish like a bad breakup. Give it a good buttering.
Being too impatient with the baking time. If you cut into it too soon, you might just end up with clafoutis soup—which, trust me, is not the vibe we’re going for.

Alternatives & Substitutions

Maybe you’re one of those adventurous types who likes to customize everything. Here are some alternatives you might consider:

Low-fat milk instead of whole milk. If you want to skimp on the calories, go for it. Just know it may not be as creamy.
Coconut cream instead of heavy cream. If you’re feeling tropical, this could be a fun twist. Plus, it makes you feel fancy and health-conscious at the same time.
Any other fruit instead of cherries. Peaches, plums, or even berries can jazz things up. Just remember to adjust the sweetness if the fruit is tart.
Gluten-free flour. If you’re avoiding gluten, just swap in some gluten-free flour. The clafoutis might taste different, but not in a bad way.

FAQ (Frequently Asked Questions)

Now, let’s answer some burning questions you might have before your baking adventure.

Can I use frozen cherries? Technically yes, but they might release more juice and make your clafoutis watery. Totally your call if you want to gamble with a cherry gamble.
Is this dessert best served warm or cold? Who says you can’t have both? It’s good warm straight out of the oven, but it also makes for a nice treat after chilling.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the magic happens.
How long can I store leftovers? If you even have any leftovers, blast from the past, it can sit in the fridge for up to three days. Just remember to reheat for maximum deliciousness.
Can I double the recipe? Sure thing! Just make sure you have a large enough dish and maybe some extra friends to share with. Because let’s be real, you don’t want to eat a whole clafoutis by yourself… or do you?

Final Thoughts

And there you have it, my friend. A delicious and easy approach to creating a clafoutis de cerezas that will make your taste buds dance. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Get in that kitchen and whip up some cherry goodness. Happy baking!