Cherry Clafouti Recipe

How to make it

---

• Prepare cherries, depending on the kind you are using. Set aside.
• Place milk, 1/3 cup sugar, eggs, vanilla extract, salt and flour in a blender in the order they are listed.
• Cover and blend at top speed for 1 minute.
• Preheat oven to 350 degrees.
• Pour a 1/4-inch layer of batter in a 7- to 8-cup lightly buttered, fireproof baking dish or Pryex pie plate 1 1/2-inches deep. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish.
• Remove from heat. (I have an electric stove and skipped the the heating part. I didn’t want to put my baking dish directly on the heat.) Spread cherries over the thin layer of batter and sprinkle the other 1/3 cup sugar over all. Pour on the rest of the batter.
• Place in the middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a knife plunged into its center comes out clean. Sprinkle the top wit powdered sugar just before bringing it the table.
• The clafouti does not have to be served hot, but should still be warm.
• It will sink down slightly as it cools.
• The flan does not store well.
• Serves 6 to 8 people.
• Source: “Mastering the Art of French Cooking” by Julia Child (Knopf, 1961)