Clafoutis (Baked Cherry Custard)

A rustic Limousin dessert of fresh cherries baked in a thick, pancake-like custard batter and dusted with powdered sugar.

Ingredients

• 1.25 cups whole milk
• 1/3 cup granulated sugar, plus 1/3 cup for the fruit
• 3 eggs
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 1/2 cup flour
• 3 cups sweet cherries, pitted (or other fruit)
• Powdered sugar, for dusting
• Butter, for the dish

Directions

1. Preheat oven to 350 F. Butter a 7- to 8-cup baking dish.
2. In a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt, and flour and blend until smooth, about 1 minute.
3. Pour a 1/4-inch layer of batter into the dish and set over moderate heat or in the oven a few minutes until a film sets in the bottom.
4. Spread the cherries over the set batter and sprinkle with the remaining 1/3 cup sugar.
5. Pour on the rest of the batter and smooth the top.
6. Bake about 45 to 50 minutes, until puffed, browned, and a knife inserted in the center comes out clean.
7. Dust with powdered sugar and serve warm; it will sink slightly as it cools.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking; she loved a seasonal berry or cherry clafoutis.