Julia Childs Cherry Clafoutis Food
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
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- Preheat your oven to 350ºF and butter a 22 centimeter ceramic pie plate with the room temperature butter.
- In a large bowl, whisk together the eggs, sugar, and salt. While whisking, slowly pour in the milk followed by the vanilla extract, melted butter, and finally the flour. Whisk the batter well so that no lumps remain then pour it into the prepared pie dish. Gently scatter the cherries over top of the batter. If you want to be a little extra fancy and more Julia-esque, dot the cherries over the batter so that they are all cut side up. Some will sink but that’s ok.
- Gently transfer the clafoutis to the oven and bake for 35 to 40 minutes or until the edges are puffed and the middle is almost set. Allow the clafoutis to cool slightly or all the way to room temperature, dust it with icing sugar, and slice into wedges for serving.
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