1 1/4 c milk
2/3 c sugar, divided
3 eggs
1 T vanilla
1/8 t salt
1/2 c flour
2 c cherries, pitted
powdered sugar for dusting
Preheat oven to 350. In a blender combine milk, 1/3 c sugar, eggs, vanilla, salt and flour. Pulse to thoroughly mix. Pour a 1/4 inch layer of batter in a buttered 7 or 8 cup baking dish. Place in oven until batter begins to set in bottom of pan, approximately 5 minutes. Remove from oven, add cherries over set batter and sprinkle on remaining 1/3 c sugar. Pour on rest of batter. Continue to bake at 350 for 45 minutes to an hour. Clafouti is done when puffed and brown and a knife inserted in center comes out clean. Dust with powdered sugar, serve warm with lightly sweetened whipped cream.
Chef's Note: Long before I saw the movie Julie & Julia, I baked a Pear Clafouti from a recipe by Ina Garten. It was incredibly delicious and so wonderfully easy that I decided to look for other fruit to use in this creamy custard dessert. Lo and behold, I ran across the Cherry Clafouti and I bookmarked the best looking recipe I could find.
Fast forward six months to today and everyone, and I mean EVERYone has put up on the internet a Cherry Clafouti recipe by Julia Child. I am thrilled so many people have rediscovered the joy of cooking thanks to a lovely movie, but I wonder if blogging about food will be a fading trend for some... only time will tell. I'm in for the long haul, so enjoy!
