Bob Terwilliger wrote:
> Jean B. asked:
>
>> Does the milk need to be scalded? Most recipes don't call for that.
>
> Scalding milk does change its taste and cooking characteristics. I
> happen to like the flavor of the "cooked" milk a little better, but it's
> a matter of personal taste. The dish will come out fine if you don't
> scald the milk.
>
>
>> I'd better make this almost immediately, since it is cherry season.
>> My daughter would even like it I think.
>
> Here's a thought: Make TWO clafoutis. Use scalded milk in one, and see
> if you like one better than the other!
>
> Bob

Now there's a thought!

--
Jean B.