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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the St. Pete Times/tribute to Julia Child/Janet Keeler Times food editor recipe Ingredients:
3 cups pitted fresh cherries or drained, canned, pitted bing cherries or frozen sweet cherries, thawed and drained |
1 1/4 cups milk |
2/3 cup granulated sugar, divided use |
3 eggs |
1 tablespoon vanilla extract |
1/8 teaspoon salt |
1/2 cup flour |
powdered sugar for serving |
Directions:
1. Prepare cherries, depending on the kind you are using. Set aside.
2. Place milk, 1/3 cup sugar, eggs, vanilla extract, salt and flour in a blender in the order they are listed.
3. Cover and blend at top speed for 1 minute.
4. Preheat oven to 350 degrees.
5. 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.
6. 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.
7. 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.
8. The clafouti does not have to be served hot, but should still be warm.
9. It will sink down slightly as it cools.
10. The flan does not store well.
11. Serves 6 to 8 people.
12. Source: “Mastering the Art of French Cooking” by Julia Child (Knopf, 1961)
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