# What You Need:
→ Fruit
01 - 3 cups fresh cherries, pitted
→ Custard batter
02 - 3 large eggs
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
05 - 1 pinch salt
06 - 3/4 cup all-purpose flour
07 - 1 cup whole milk
08 - 1/4 cup heavy cream
09 - 2 tablespoons unsalted butter, melted and cooled
→ For the pan
10 - 1 tablespoon unsalted butter, for greasing
11 - 1 tablespoon granulated sugar, for dusting the greased pan
→ For serving (optional)
12 - Powdered sugar, for dusting
13 - Whipped cream or vanilla ice cream, optional
# Directions:
01 - Preheat the oven to 350°F.
02 - Generously butter a 9-inch round baking dish or cast-iron skillet; sprinkle the tablespoon of granulated sugar evenly over the buttered surface to create a light caramelized crust.
03 - Distribute the pitted cherries in a single layer across the prepared dish so they sit evenly beneath the batter.
04 - In a mixing bowl, whisk the eggs with the granulated sugar until the mixture is pale and begins to thicken.
05 - Add vanilla bean seeds (or the vanilla extract) and a pinch of salt to the egg mixture and whisk to combine.
06 - Sift the flour into the egg mixture and whisk gently until just combined, avoiding overmixing to maintain a tender custard.
07 - Gradually whisk in the milk, heavy cream and the cooled melted butter until you obtain a smooth, pourable batter.
08 - Pour the batter evenly over the cherries and transfer to the oven. Bake for 35–40 minutes, or until the custard is puffed, edges are golden and a knife inserted in the center comes out clean.
09 - Allow to cool slightly on a wire rack; the clafoutis will settle as it cools. Dust with powdered sugar if desired.
10 - Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
