Clafoutis aux Cerises

Ingredients

• 500g fresh cherries, unpitted
• 1 tbsp butter, for the dish
• 3 eggs
• 100g (1/2 cup) sugar, plus more for dusting
• 1/4 tsp salt
• 60g (1/2 cup) all-purpose flour
• 250 ml (1 cup) whole milk
• 60 ml (1/4 cup) heavy cream
• 1 tsp vanilla extract
• 1 tbsp kirsch

Before you cook

• Rinse the cherries and pat them dry, leaving the pits in.
• Butter a baking dish generously.

Steps

1. Preheat the oven to 180°C (350°F).
2. Arrange the cherries in a single layer in the buttered dish.
3. Whisk the eggs and sugar together in a bowl until pale and slightly thickened.
4. Whisk in the salt and flour until just combined.
5. Whisk in the milk, cream, vanilla, and kirsch until the batter is smooth and runny.
6. Pour the batter slowly and evenly over the cherries.
7. Use a fork to nudge any cherries that have shifted back into place.
8. Bake for 40 to 45 minutes, until the top is puffed and golden and the center is just set.
9. Remove the clafoutis from the oven and let it cool for 15 minutes; it will sink slightly as it cools, which is normal.
10. Dust the top lightly with sugar.
11. Serve warm or at room temperature, and warn guests that the cherries still have their pits.