Archive for Instant Pot

Instant Pot Cherry Clafoutis

The French, man. When it comes to desserts, they got it going on! 

Croissants, macarons, creme brulee, crepes… these are a few of my favourite things. 

Clafoutis is another winning French dessert. The basic concept is that it’s a kind of custard or flan, baked with fruit inside. You can basically use whatever fruit you like, though stonefruit seems to be the most popular option. Cherries are classic. Cherries

It’s cherry season here in the B of C, and the orchards in the Okanagan are bursting with rich, ripe, red stonefruits. I might have to drive up there and come home with a back seat full, but in the mean time, they are easily procurable at the local Farmer’s Markets. 

The French don’t usually bother to pit their cherries before burying them inside this dessert, but I like to. For this job, you’ll need a good cherry pitter (I love this one)–though be prepared for your kitchen to look like a crime scene, no matter how careful you are. 

Normally, this is made in a cast-iron pan in the oven and baked, but after making cheesecake so successfully in the Instant Pot, I was curious to see how it would turn out. 

It turned out great! 

There’s something about baking in the Instant Pot that gives a more even result. Plus the presence of water in the cooking process makes it less likely to be a dry final result. 

Of course, the downside of cooking in the IP is that you don’t get any browning or caramelization. I fixed that by sprinkling the top of my clafoutis with icing sugar and bruleeing it a little with my torch. You don’t have to, it’s completely optional, but it does add that finishing touch. Instant Pot Cherry Clafoutis

Instant Pot Cherry Clafoutis

Ingredients

  • Enough whole, pitted cherries to mostly cover the bottom of a 7″ round springform pan 
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 cup flour

Method: 

  • Wash and pit cherries. 
  • Spray or brush the inside of your 7″ round springform pan with neutral vegetable oil. 
  • Place the cherries in the bottom of the pan and spread them around evenly. 
  • Place the rest of the ingredients in your blender, and blend on high for about a minute. Scrape down the sides with a spatula and blend again. 
  • Pour the batter overtop of the cherries in the pan. 
  • Cover with aluminum foil. 
  • Place the trivet in the bottom of your Instant Pot, and then pour in about 1-2 cups water, just until it reaches the top of the trivet. 
  • Place the clafoutis on top of the trivet, put the lid on the Instant Pot and seal. 
  • Cook on the manual setting for 20 minutes. Allow for natural pressure release (about 10-15 minutes) after the cycle is completed. 
  • Remove the lid and carefully remove the pan. Remove the foil and remove the sides of the pan, sliding the clafoutis out. 
  • Dust the clafoutis with powdered sugar and serve. 

 

Instant Pot Cheesecake

Yes, you can make dessert in the Instant Pot! In fact, it works really well, because it holds at a steady temperature, so it’s perfect for desserts like cheesecake that are a bit more delicate.

Come see me this Sunday, June 2 at 11:45 am demonstrate this recipe live at the WestCoast Small Home Expo at the Tradex in Abbotsford. BUY TICKETS HERE

If you can’t make it to the actual demo, you can also watch it on the livestream here

Cheesecake made in the Instant Pot

Instant Pot Cheesecake 

Ingredients:

Crust:

  • ¾ cup graham cracker crumbs
  • ¼ cup finely crushed salted pretzels
  • 1/4 cup melted butter

Filling

  • 2 8-oz packages cream cheese (softened)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract

Caramel:

  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/4-1/2 cup evaporated milk

Method:

  1. First make the crust. In a small bowl, place the graham cracker crumbs and the crushed pretzels. (If you have bought whole graham crackers and not crumbs, place them in a Ziploc bag with the pretzels, seal well, and bash them with the bottom of your pot or a wine bottle until they are pulverized). Melt the butter in a small pot on top of your stove over low heat, then add into the graham/pretzel mix. Combine until the butter is incorporated. It will look like sandy crumbs.
  2. Butter the sides and bottom of a 7” springform pan. Pour the crust mixture into the bottom of the pan, and using your fingers or the bottom of a glass, pack it in. Put aside while you make the filling.
  3. To make the filling: place the cream cheese in a large bowl, and add in the eggs, sugar and vanilla. With a wooden spoon, spatula or with your hand mixer, mix everything together well.
  4. Pour the cheesecake mixture overtop of the crust.
  5. Cover the top of the springform pan with foil.
  6. Take another two large pieces of foil and fold them into strips. Place them on your counter so that they form a cross. Place the springform pan in the middle of the cross, then pull up the strips of foil and bring them together at the top to form a kind of sling to raise and lower the cheesecake into the Instant Pot.
  7. Place 1-2 cups water in the bottom of the pot, and place the trivet in. Carefully lower the cheesecake into the pot, place the lid on and seal. Cook on manual for 40-50 minutes, or until the cheesecake is set in the centre. When the Instant Pot beeps, allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure and remove from the pot. Place in the fridge to chill.
  8. To make the caramel: In a heavy bottomed pot, place the sugar, water and maple syrup. Heat over medium-high heat until all the sugar dissolves and it starts to produce large, slow bubbles.
  9. Don’t stir, just swirl the pan a little, and allow the sugar to caramelize. This will take about 5-10 minutes. If you are using a candy thermometer, you want to get the sugar to just over 300 degrees. It should be a beautiful amber/caramel colour. Remember you are going to add milk to it, so it’s okay to get it a bit darker than the actual colour you are looking for.
  10. Remove from the heat, and carefully stir in the salt and 1/4 cup milk. Once it’s incorporated, check to see how thick it is. If you want a runnier caramel, add a little more milk, until you get it to the consistency you like.
  11. Serve the cheesecake with caramel sauce on top.
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