Julia Child's Berry Clafoutis

 

https://cooking.nytimes.com/recipes/12688-julia-childs-berry-clafoutis

Yield:

6 to 8 servings

• Butter for pan
• 1and ¼ cups whole or 2 percent milk
• ⅔cup granulated sugar, divided
• 3eggs
• 1tablespoon vanilla extract
• ⅛teaspoon salt
• 1cup flour
• 1pint (2 generous cups) blackberries or blueberries, rinsed and well drained
• Powdered sugar in a shaker
• 
  
• Step 1

  Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1½ inches deep.

• Step 2

  Place the milk, ⅓ cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.

• Step 3

  Pour a ¼-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.

• Step 4

  Spread berries over the batter and sprinkle on the remaining ⅓ 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.

• Step 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.)