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Julia Childs Cherry Clafoutis

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Ingredients

Adjust Servings:
1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

Nutritional information

247
Calories
40 g
Calories From Fat
4.5 g
Total Fat
2 g
Saturated Fat
100.1 mg
Cholesterol
109.5 mg
Sodium
45.3 g
Carbs
1.9 g
Dietary Fiber
32.5 g
Sugars
6.7 g
Protein
140g
Serving Size

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Julia Childs Cherry Clafoutis

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    Cuisine:

    Wow this was terrible! One of the worst recipes I've ever found online. It's hard to believe it's from Julia Child, I've never come across a JC recipe that uses a mixer. I don't have a mixer, so I whisked all the ingredients together instead. The batter was full of little lumps of flour that were still visible after I had baked the bottom layer. used a 9" pie tin as I've no idea what an 8- cup pan is, it was a bit too small. I managed to get all the cherries in, but ended up throwing away about 3/4 cup worth of batter. Despite this omission, the final product still tasted overly eggy, as described by other reviewers. I baked it for an hour, and the centre still seemed undercooked, with a slimy raw egg appearance that reminds one of pus. However, by then the outside edges were burnt so I had to remove from the oven. I forced my self to eat about half if it, as I hate wasting food, but I can't finish it. It's just too disgusting. What a waste of beautiful fresh cherries!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Julia Child’s Cherry Clafoutis, Makes a simple and wonderful dessert, or a delicious and indulgent breakfast!, Wow this was terrible! One of the worst recipes I’ve ever found online It’s hard to believe it’s from Julia Child, I’ve never come across a JC recipe that uses a mixer I don’t have a mixer, so I whisked all the ingredients together instead The batter was full of little lumps of flour that were still visible after I had baked the bottom layer used a 9 pie tin as I’ve no idea what an 8- cup pan is, it was a bit too small I managed to get all the cherries in, but ended up throwing away about 3/4 cup worth of batter Despite this omission, the final product still tasted overly eggy, as described by other reviewers I baked it for an hour, and the centre still seemed undercooked, with a slimy raw egg appearance that reminds one of pus However, by then the outside edges were burnt so I had to remove from the oven I forced my self to eat about half if it, as I hate wasting food, but I can’t finish it It’s just too disgusting What a waste of beautiful fresh cherries!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Using a Blender, Combine the Milk, 1/3 Cup Sugar, Eggs, Vanilla, Salt and Flour, and Blend.

    3
    Done

    Lightly Butter an 8-Cup Baking Dish, and Pour a 1/4-Inch Layer of the Blended Mixture Over the Bottom. Set Remaining Batter Aside.

    4
    Done

    Place Dish Into the Oven For About 7-10 Minutes, Until a Film of Batter Sets in the Pan but the Mixture Is not Baked Through. Remove from Oven (but Dont Turn the Oven Off, Yet).

    5
    Done

    Distribute the Pitted Cherries Over the Set Batter in the Pan, Then Sprinkle With the Remaining Sugar. Pour the Remaining Batter Over the Cherries and Sugar.

    6
    Done

    Bake in the Preheated Oven For 45 to 60 Minutes, Until the Clafouti Is Puffed and Brown and a Knife Inserted Into the Center Comes Out Clean.

    7
    Done

    Sprinkle With Powdered Sugar and Serve Warm.

    8
    Done

    Servings: 6-8 For Dessert, 4 For Breakfast.

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    Hazel Powell

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