French pudding sour cherry clafoutis recipe

Health preservation is a state of mind that requires us to start from the most basic level of life, such as diet. Well, now I will introduce the recipe of French pudding sour cherry clafoutis.

1. Mix powdered sugar, flour and vanilla beans, spread butter all over the pie plate and refrigerate.

2. Make a hole in the middle of the mixed flour. Take another small bowl and beat an egg. Check if the egg is fresh and pour it into the flour.

3. Mix the eggs and flour thoroughly

4. Pour another egg

5. Mix thoroughly

6. After all 6 eggs are added, the batter becomes very thick

7. Add milk and stir well

8. Add cherry wine and stir well. Then add the melted butter and stir well, then add salt. Preheat the oven to 220 degrees

9. Take the pie plate out of the refrigerator, sprinkle it with a light layer of flour, turn it upside down, and tap the bottom of the plate to remove excess flour.

10. Place the pitted cherries on the bottom of the plate, try to do it all at once and lay them flat. One layer is enough. Putting too much will affect the cut surface of the finished product.

11. Strain the batter through a fine mesh and pour it into the pie plate. The cherries will float up.

12. Tap the bottom of the plate lightly to shake out large bubbles and pierce them with a toothpick. Bake in the oven at 200 degrees, middle layer, for 50 minutes. If you use an iron tray, the baking time needs to be shortened and the temperature should be lowered appropriately. If the amount is doubled, the temperature should be adjusted to 220 degrees

13. Pit the cherries

14. Put it in the pot and add appropriate amount of sugar and water

15. After the syrup boils, turn to low heat. I have an induction cooker at home, and I set it to level 4

16. Remove the foam from the surface, pour in the cherry wine, do not stir, let it slowly boil away the water

17. You don’t have to worry about the cooking process. It took me about an hour in total. If the fire is too strong and a burnt ring appears on the inner wall of the pot, just dip a brush in water and wipe it around the inner wall.

18. Take a spoon and pour a spoonful of syrup onto the back of another spoon. When you see the syrup flowing slowly, you can turn off the heat.

After reading the editor’s detailed analysis of French pudding sour cherry clafoutis, do you want to try it? But if you want to make it delicious, it depends on your own ability.