Okay, look–I know it doesn’t seem like big deal. Boiled eggs. How much more basic can your cooking skills get? Boiling water? Making boxed mac & cheese? Heating soup?
But there is something elusively tricky about making boiled eggs.
Do you put them in cold water and bring them up to the boil? Or add them to the water as it begins to boil? How many minutes for the perfect yolks? Ice bath? Rinse them under running water? Vinegar in the water or no?
And then the worst–the worst–is when the yolks have that greenish-grey ring. Ugh.
So, a while back I started making my boiled eggs in the Instant Pot. And no more guesswork! I get perfect boiled eggs every time.
I am a fan of a jammy yolk–I like the whites to be set, but the yolks to still be a bit runny and gooey. And as it turns out, 4 minutes in my Instant Pot makes them perfect every single time.
I usually do a batch of these every week, and then they live in the fridge and end up in Michael’s lunches, or I have them on a salad for lunch. They are quick, easy, inexpensive.
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.
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
Enough whole, pitted cherries to mostly cover the bottom of a 7″ round springform pan
1/2 cup sugar
1/3 cup milk
2 tbsp lemon juice
1 tsp vanilla
1/2 cup flour
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.