JULIA CHILD’S BERRY CLAFOUTIS
NYT COOKING
Yield: 6 to 8 Servings
Butter for pan
1 1/4 cups whole or 2 % milk
2/3 cup granulated sugar, divided
3 eggs
1 Tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker
Heat the oven to 350 degrees. Lightly butter a medium-sized flameproof baking dish at least 1 1/2 inches deep.
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.
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.
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.
