Julia Child's Berry Clafoutis
The New York Times came up with this recipe and out of curiosity, I looked in Julia Child's "Mastering the Art of French Cooking" to see if it really was hers, and it was!
She recommended serving it right away, and she was right. By the time I served it (at a Fourth of July barbecue), it had fallen a bit and the filling had thickened into a paste. Julia knew her clafoutis!
You could make it with any kind of berry. I would serve this again, but only if still warm.
6-8 servings
9 calculated points
Ingredients
- 3 tablespoons butter
- 1¼ cups milk
- ⅔ cup granulated sugar divided
- 3 eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1¼ cups flour
- 1¼ lbs blackberries
- Powdered sugar in a shaker
Directions
1. Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
2. Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
3. 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.
4. Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
5. Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
2. Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
3. 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.
4. Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
5. Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
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