Clafoutis with cherries
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Photo: Mathias Neubauer
55 min
Total Time
25 min
Cooking Time
30 min
Preperation Time
Ingredients
| 500 g | Kirschen |
| 4 | Eier |
| 80 g | Zucker |
| 1 | Vanilleschote, Mark davon |
| 1 Prise | Salz |
| 1 EL | brauner Rum |
| 140 g | Mehl |
| 380 ml | Milch |
| etwas | Butter für den Einsatz |
| etwas | Mehl für den Einsatz |
| etwas | Puderzucker, zum Bestäuben |
Instructions
Step 1 of 4:
Wash, pit, and drain the cherries. Beat eggs and sugar until fluffy. Mix in vanilla bean, salt, and rum. Sift in the flour gradually and fold it in. Finally, stir in the milk.
Step 2 of 4:
Grease a solid insert pan with butter and dust with flour. Pour in one-third of the batter, distribute half of the cherries over it, and cover with the remaining batter. Sprinkle the remaining cherries on top and press them in lightly.
Step 3 of 4:
Fill a pressure cooker with the minimum amount of water, place the insert pan on the trivet, and close the cooker. Set the cooking knob to level 2 and heat the cooker on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of approx. 25 minutes begins. Then, let the steam escape and open the cooker.
Step 4 of 4:
Remove the bake from the cooker, let it cool briefly, lift it out of the insert pan, and lightly dust with powdered sugar. Cut the clafoutis into pieces and serve.
