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Individual Cherry Clafoutis

This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.

By bbcfood · From Open Recipes · 9 ingredients
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Why it works: Butter and cream match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 41,494 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

The recipe

Serves 4
Prep30 min
Cook30 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 350°F (180°C). Brush four individual ramekins with a little of the unsalted butter and dust the insides with 1 tablespoon of the icing sugar, tipping out any excess.

  2. Melt the remaining butter in a small pan, then set it aside to cool slightly.

  3. In a large bowl, whisk the whole eggs, egg yolks, caster sugar, the remaining 3 tablespoons icing sugar and the pinch of salt until pale and slightly thickened.

  4. Whisk in the double cream until smooth. Sift in the flour and fold in the ground almonds, then stir in the cooled melted butter to make a smooth batter.

  5. Divide the drained cherries evenly among the prepared ramekins. Pour the batter over the cherries, filling each ramekin about three-quarters full.

  6. Bake for 25 to 30 minutes, until puffed, golden at the edges and set in the centre. The centre of the custard should reach 160°F (71°C) on an instant-read thermometer.

  7. Leave the clafoutis to cool for 10 minutes; they will sink slightly as they cool. Serve warm.

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Almond + flourtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs