So, it turns out I got a jump on my culinary to-do list much earlier than I thought I would. Last week I somehow ended up with a pound or so of fresh cherries in my fridge, so I figured it was time to take that first stab at a cherry clafouti.
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Julia Child’s Clafouti
1 1/4 cups milk
1/3 cup sugar
1 Tablespoon vanilla (my note: you can substitute, or add 1 Tablespoon of almond extract)
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
Preheat oven to 350F.
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
I didn't let it cool long enough, so the very custard-like batter just kind of fell apart on me as I was serving it. The taste wasn't affected at all, however. It's sweet and not too rich. I'll definitely be trying this one again soon... I'll just have to exercise a little patience before digging in.