Cherry clafoutis in a cauldron

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 8

Camping and homemade baking seem incompatible at first glance. However, even in a cast-iron cauldron, you can bake a delicious French cherry clafoutis on the go. You can use either fresh or thawed cherries, which are then covered with a batter made from eggs, sugar, milk, and flour and baked. For this recipe, you'll need a thick-walled cauldron with a lid that can hold the coals. And if you're not planning a camping trip anytime soon, simply enjoy a delicious and quick cherry clafoutis baked at home in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g fresh or frozen cherries
2 large eggs
1/4 cup sugar
0.5 cups whole milk
1 tsp vanilla extract
0.5 cups premium flour
Butter to grease the cauldron

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherry, premium flour, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 200°C or light outdoor grill coals in a chimney starter until they are covered with ash.
Grease the bottom and sides of a 5-liter cauldron with butter. If using fresh cherries, rinse them, remove pits, and stems. If using frozen cherries, place them in a colander and let them thaw completely before using. Drain any juice. Distribute the cherries evenly over the bottom of the cauldron.

In a bowl, beat the eggs and sugar until light and fluffy. Add the milk, vanilla, and flour and knead into a dough. Pour the dough over the cherries. Bake in the oven or on the stovetop.
Bake on the middle rack of the oven, uncovered, for 30 minutes or until golden brown on top and a knife inserted into the center comes out clean.
Outdoor cooking

Place 18-19 coals on a metal cauldron table. Place a grate with legs at least 5 cm high on top. Place the cauldron on the grate directly above the coals. Cover with a lid and place 22-23 coals on top. Cook, covered, for 25 minutes. Remove the lid and cook for another 5 minutes, or until golden brown on top and a knife inserted into the center of the pie comes out clean.
Let the pie cool for 30 minutes, then remove from the cauldron, slice and serve.

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Desserts / Soufflé, puddings, meringues, meringues / Sweet pies, tarts and casseroles / / French cuisine / Alton Brown