Cherry Clafoutis


  • vegetable oil
  • 12 ounce frozen pitted sweet cherries
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup whole milk
  • 1 lemon
  • 1 teaspoon vanilla extract
  • 2 cups Water
  • Grease a 6 inch × 4 inch baking pan with oil. Place the cherries in the pan.
  • In a blender, combine the eggs, sugar, flour, milk, lemon zest, lemon juice, and vanilla. Blend on low speed until well combined, about 1 minute. Pour the batter over the cherries. Cover the pan with aluminum foil, sealing well on all sides.
  • Pour 2 cups of water into the Instant Pot. Place a steamer rack the pot. Place the pan on the rack.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, then release any remaining pressure.
  • If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is.
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