Recipe from Julia Child
|1¼ cups milk|
|2/3 cup sugar, divided (1/3 cup + 1/3 cup)|
|1 Tbsp vanilla extract|
|1/8 tsp salt|
|1/2 cup flour (scooped and leveled)|
|3 cups pitted black cherries|
Lightly butter a 7-8 cup baking dish or glass pie plate, about 1½ inches deep. Preheat oven to 350°F.
Place the milk, 1/3 cup of the sugar, eggs, vanilla, salt, and flour in the order in which they are listed. Cover and blend at top speed for 1 minute. (If you don't have an electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, and then strain the batter through a fine sieve).
Pour a 1/4-inch layer of batter in the baking dish or pie plate. 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. Spread the cherries over the batter and sprinkle on the remaining 1/3 cup sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
Place in middle position of preheated oven and bake for about 50 minutes. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top with powdered sugar just before serving.
The clafouti doesn't need to be served hot, but should still be warm. It will sink down slightly as it cools.
Makes 6-8 servings