Fresh Cherry Clafoutis with Vanilla

# What You Need:

→ Fruit

01 - 2 1/2 cups fresh sweet cherries, pitted

→ Custard

02 - 3 large eggs

03 - 1/2 cup granulated sugar

04 - 1 vanilla bean, split and seeds scraped

05 - 2/3 cup all-purpose flour

06 - 1/4 teaspoon fine salt

07 - 1 cup whole milk

08 - 1/4 cup heavy cream

09 - 1 tablespoon unsalted butter, melted and cooled

→ For the pan and finishing

10 - Unsalted butter for greasing the baking dish

11 - 1 tablespoon powdered sugar, for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Generously butter a 9–10-inch round baking dish or pie dish and set aside.

02 - Spread the pitted cherries in an even layer across the bottom of the prepared dish.

03 - In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly thickened.

04 - Scrape in the vanilla seeds, then whisk in the flour and salt until the batter is smooth and homogenous.

05 - Gradually whisk in the milk, heavy cream and the cooled melted butter until the batter is free of lumps and well combined.

06 - Pour the batter evenly over the cherries and bake in the preheated oven for 35–40 minutes, until the custard is puffed, lightly golden at the edges and just set in the center.

07 - Allow to cool for about 15 minutes, dust with powdered sugar, and serve warm or at room temperature.

# Cooking Tips:

01 -

This batter comes together so quickly you&ll barely notice—cherries really do the heavy lifting.
It&s the sort of dessert that never looks too fussy but always gets a delighted reaction.

02 -

Once I rushed the cooling and ended up with a collapsing custard, so patience really pays off here.
Discovering that the dish tastes even better slightly warm changed the way I serve it—try it for yourself.

03 -