Monday, May 17, 2010

cherry clafoutis

I made this recipe for dessert at one of the first "dinner parties" I threw when I was 18 and in my very first apartment. It is so incredibly easy, and tastes so good.  It is important to serve it just out of the oven, so it is still puffy and warm.

adapted from a julia childs recipe

serves 6-8, or 4 for breakfast

1 1/4 cups whole milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar for garnish
Preheat oven to 350 degrees F.
Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
Sprinkle with powdered sugar and serve warm.

1 comment:

  1. We saved up two weeks of cherries to make this (and invested in an OXO cherry pitter -- an essential item, and works for olives). I forgot to butter the dish so it stuck (maybe I should have done a bain marie) and I was impatient and didn't let it cook QUITE long enough, but aside from these points of cook error it was delicious! Creamy and sweet (but not too sweet) with big fresh cherries and a reasonable indulgence with no butter or cream.