Cherry Custard Pie (Clafoutis) | Chef Jean-Pierre

this is very very very simple you can all make this fabulous beautiful custard pie stay tuned I'll show you how to make and you can really make this anybody can make this okay it's really really simple if you like the recipe be sure to subscribe be sure to ring the bell and gives us a thumb up okay friends I'm going to show you how to make that clafouti cherry custard pie this got to be one of the easiest dessert in the world okay I promise you folks everybody can make this dessert exactly the same way I did it I promise you okay I did it one day on The Today Show in like four minutes so I know you can do it I'm going to take my time today cuz there today sure you don't have time to explain anything you just do it and so very simple you need a blender you need a by mold a lasagna pan and a bunch of ingredient first thing I'm gonna do is I'm gonna prepare my pie pan what I'm gonna do is a I've put it on nonstick spray in there right it looks like a lot but it's not and we're gonna take it right there and we're gonna put it in a lasagna pan big enough to hold the whole thing now we're gonna make the custard pie we're getting fresh cherries cuz fresh cherries are in season right now you can't get fresh cherries don't worry you can get good doc Peter's black cherries in syrup in the can they delicious and I said firm you can get them frozen not quite the same but you can if you don't have cherries and you can make them with apricot cut the apricot in half remove the pits like a zero harm remove the pits and put the cut side in a bottom of the of the pie and make exactly the same custard okay blackberries no no no blackberries blueberries they gotta be a firm fruit you can't do with raspberry cuz they kind of fall apart you know so blueberry works I will call it works pear if you have nice ripe pear don't great cut them in half remove the seeds but then cut side down also where the pointy part goes in the middle in a pan and that also is a beautiful pair of crafty it's called cavity so now we got the pits you want to remove the pits I gotta tell you stocking I'm always telling your story by the way you you tell you need a cherry Peters for this you see look look you take your cherry right you put it right in here and then you boom Bremen remove the pit look like I do it again it's very cool it's like a gun or this is not a very nice one so you got to go through them right so you take it right there that's not a nice one I got a bunch of Rockland cherries so here we go look take it right there right and bam I don't know where it went it went out there somewhere all right so you do this get all the pizza now I gotta tell you something a funny story right when we were kids my mom was a cordon bleu chef so my mom was always making fabulous dessert and when I live in Provence I grew up in the south of France in Provence in a small village called de tournay and it's in it's next to exxon province next to Marseilles and when it's in the South of France right and and we had a big black cherry tree and my mom in in in in this time of the year when the big cherries would come a big black share with you she would make us a cherry clafouti and with five kids and she barely had time to cook it barely had time to cool it we would swallow the whole thing and she would say it keys don't appreciate nothing you don't even eat er you swallow it that's what kids do rube who spoil the whole thing she said I gotta throw them down so she's finger I said I'm gonna leave the pits in there so we would either she said be careful they spits in there and sure enough there was a bunch of pits in there you know what we loved eating it so much more with a pit not because the pit tastes like anything they don't taste like anything right they really don't taste like anything but you keep it in your mouth longer cuz remember the test buds on the tongue and in the water your mouth by the time you swallow the food it's all over you don't taste it anymore you're asked to keep it in your mouth that's why when you have wine Oh olive oil you want keep it in your mouth for a while what same dear so if you have kids they need to faster you making it keep a few pits in there oh you know what I tell everybody do I remove the pit but every so often you miss one so you tell them no matter what be careful they spits in there then they don't believe you so we sprayed it right we spread the mold so now we put it a cherries in there right put enough to fill up the whole thing you fill up the whole bottom for sure for sure and put a little bit extra okay not too many extra it always you're not gonna have room for your custard right just like that put your fruit in the bottom and now we're gonna make the custard if you cannot do this dessert you have an issue okay I don't know what it is but it is an issue so look it's very simple five eggs all right a couple 1/2 and 1/2 a cup of cream didn't I haven't have to use milk it works with via KHOU so it really does work with me right nah oh let me take those out then a a cup a cup and a quarter of sugar depends the sweet use cherries are there is sweetener cup of flour I always like to put a pinch of salt remember you're banging pitcher you're not gonna test it it's this gonna be in this gonna happen a little bit of vanilla I liked I used to use de haitian vanilla measure carefully but a tablespoon and a half of not then you're gonna measure don't take the spoon and put it in there you know and and then you start your machine them and then you're gonna you're ready now prove it too long let me tell you why you don't want a pure wait too long if you puree it too long you're gonna create a lot of air bubble in there and if you create air bubble it's gonna rise and like anything and rises eventually comes down well that's what's gonna happen it is going to come down folks so here it is right there all we're gonna do is we're gonna take this mixture and we're gonna pour it in here okay so now what I'm gonna do is I'm gonna pour this in here don't create too many air bubbles you create too many air bubbles it's gonna rise up and up and up then it's gonna fall down and when it falls down doesn't look real pretty friends so here we have it here we have it here we have it here we have it right here just make sure it's completely submerged and then we're gonna put a water bath we're gonna put them in a water bath you said okay this recipe fits perfect the whole mall right there and then what I do is I take a four or a spoon and isomer GEB a thing and we're just gonna bake it just like that friends and let me tell you this is a fabulous then I take hot water hot hot hot water hot water hot water and I pour it in here right there and about halfway and we're gonna pop it in the oven and we're gonna bake them for about an hour at low low temperature 250 temperature very low temperature let me open up my oven so by the time I get there I don't have to worry about it oh man this is fool all I matters good thing I'm not drinking I'm gonna put em in there just like this right yeah yeah yeah well I did it with that where that's growing up I'm not that good with that kind of stuff there we go we're gonna bake him remember when you bake a custard you want to do it at a low temperature for a long time you don't want the custard the boy you don't want the water to boil you certainly don't want the custard to boy that was a creates air bubble so we're gonna take him out of the oven and we'll get you back to you in about an hour from now [Music] okay well I left it in a refrigerator overnight after all I think it's better if you leave it there if four or five hours may not be quite enough unless your fridge is really really cool do it overnight you're good at this point I wanna and molded now remember we did put a little nonstick spray in here and if you did it enough of it you'll see then it's not really attached to the side you don't really need a knife to do it you shouldn't need a nice to do it but I tell you what I have a trick I take some hot water right there and I put it in there just for a minute what that's gonna do that's gonna help us and mold it okay just a little bit of hot water same lasagna pan and then we cooked it in and I will cook this in a water bath right same deal just to get that less than that that pan just a little hot and it should come out pretty easy just make sure you yeah some really really hot water in there and what we're gonna do we're gonna take it out now sometimes it comes out really easy and sometimes not so easier so let's say today hopefully it's gonna be an easy one right I just take it out of there delivered in there long enough don't be afraid then your lasagna pan I mean your pie pan has to be a little warm okay when you do it dried out so you don't have to deal with all that water right dry it out and then what I'm gonna do is I'm going to take a large plate I'm gonna put it on top and I'm gonna do one of those and hopefully it'll come out I'm gonna grab by the eels right and I'm gonna flip it and I don't flip it I'm just gonna put it upside down okay and now at this point you can do one of those or and that's not helping okay oh you can take a knife I obviously didn't live it long enough it's still cold but you know I know if you can see I don't know if you guys can see right here but you see right there right there look look it's it's it's coming loose can you see it can you see right there and you see it ready look it's coming loose you see oh look boom I don't have to do a thing so but otherwise here's what you do you take a knife and you give it away a packet that's all it is just it in there and look ready okay so know we're looking good we're looking good so now what I'm gonna do is I'm gonna take it like this okay to play right is very simple hoop voila and voila a little bit here but no big deal now we're gonna take some powdered sugar just a little bit of powdered sugar you don't need a lot now don't go out there and and put too much powder sugar so you can't see the cherries anymore right just a little bit of powdered sugar oh yeah baby just check it out right very simple yeah I'm say don't put too much powder sugar in here I'm putting like a quarter pound of powdered sugar and then you get some beautiful cherries in yeah you have it right there there's very simple friends don't make it too complicated right there you can put a little amount of cherries right there here you go friends we got a beautiful cherry clafouti very simple let me tell you live a few pits for the kids so they don't eat it too fast and they appreciate it you can make this very simple don't forget to subscribe folks so you get my other recipe coming up make that recipe you're gonna love it you [Music]

Channel: Chef Jean-Pierre

Views: 136,619

Keywords: Chef JeanPierre, Easy gourmet recipes, Easy dessert, Cherry pie, Clafoutis, Custard pie, tarte au cerise, Cherry Custard Pie, cherry clafoutis, french clafoutis, how to make cherry clafoutis, cherry clafoutis recipe, clafoutis recipe, The Best Cherry Pie, clafoutis recipe cherry, recette clafoutis, clafoutis aux cerises, how to make clafoutis, cherry pie recipe, cherry desserts, clafoutis tutorial, cherry recipes, easy dessert recipes, french cherry clafoutis, cherry

Id: BFu7K2UU3HQ

Length: 11min 56sec (716 seconds)

Published: Thu Jul 02 2020