How to make Cherry Clafoutis | Julia Child recipe | Uses blender for custard

This Cherry Clafoutis recipe is a dessert much unlike anything anywhere and quite frankly, it's the easiest French baking you could give a go if French food seems too fussy, you'll rethink after trying this.
*Note: I shot this recipe several times which is why pre baking the cherries look a little different to post baking. Sadly, I couldn't mention this in the commentary.
Recipe from Julia Child
Serves 8
Ingredients:
420 grams / 3 cups cherries, whole or pitted and halved
310 milliliters / 1 ¼ cups milk
125 grams / ⅔ cup superfine/caster sugar
135 grams / 3 medium eggs, room temperature
1 tablespoon vanilla extract
⅛ teaspoon sea salt
80 grams / ½ cup plain flour
Directions:
- Preheat the oven to 180°C/350F.
- Place the milk, ⅓ cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
- Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
- Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
- Remove the baking dish from the oven and add the cherries.
- Ensure the fruit is evenly spread over the dish before sprinkling over the remaining sugar as evenly as possible.
- Pour the remaining custard over the cherries and return to the oven for approximately 1 hour or until golden on top.
- Remove and allow to cool slightly.
- Serve warm or cold.
Recipe can be found at roamingtaste.com/cherry-clafo...
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