Berry Clafoutis from Julia Child
makes 6 to 8 servings
INGREDIENTS
1 1/4 cups whole milk or 2 perfect milk
2/3 cup granulated sugar, divided
3 eggs
1 Tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
powdered sugar in a shaker
DIRECTIONS
Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep. I used a Le Creuset {yay wedding gifts!}
Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and froth, 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. {If you don’t have a flameproof baking dish you can put in the oven for about 5 minutes and then remove}.
Spread berries over the batter and sprinkle with the remaining 1/3 cup granulated sugar {I maybe stopped a couple tablespoons short but you can use the complete amount if you like}. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake for about 45 minutes to an hour, until top is puffed and browned and a tester plunged into the center comes out clean.
Sprinkle with powdered sugar just before serving. Clafoutis don’t need to be served hot, but should still be warm. It will sink slightly as it cools).
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