Silky vanilla custard studded with fresh cherries, baked until golden. Rustic French summer dessert, serves six.
# What You Need:
→ Fruit
01 - 400 g (about 2 1/2 cups) fresh sweet cherries, pitted
→ Custard
02 - 3 large eggs
03 - 100 g (1/2 cup) granulated sugar
04 - 1 vanilla bean, split and seeds scraped
05 - 80 g (2/3 cup) all-purpose flour
06 - 1/4 teaspoon salt
07 - 250 ml (1 cup) whole milk
08 - 60 ml (1/4 cup) heavy cream
09 - 1 tablespoon unsalted butter, melted and cooled
→ For the Pan and Finishing
10 - Butter for greasing
11 - 1 tablespoon powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 180°C (350°F). Butter a 24 cm (9–10-inch) round baking dish or pie dish.
02 - Spread the pitted cherries evenly over the bottom of the prepared dish.
03 - In a mixing bowl, whisk together eggs and sugar until pale and slightly thickened.
04 - Add the vanilla seeds and whisk in the flour and salt until smooth.
05 - Gradually whisk in the milk, cream, and melted butter until the batter is well combined and free of lumps.
06 - Pour the batter evenly over the cherries in the baking dish.
07 - Bake for 35–40 minutes, or until the clafoutis is puffed, lightly golden, and just set in the center.
08 - Allow to cool for 15 minutes. Dust with powdered sugar before serving.
09 - Serve warm or at room temperature.
