Fresh Cherry Clafoutis with Vanilla

# What You Need:

01 - 400 g (about 2 1/2 cups) fresh sweet cherries, pitted

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

10 - Butter for greasing

11 - 1 tablespoon powdered sugar, for dusting

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.

01 -

Cherries tucked in silky custard feel almost too fancy for how simple it is to make.
The vanilla bean transforms the whole kitchen into a little French bakery.

02 -

Rushing the pitting process leaves stray pits in the dessert so take your time—it’s worth the extra few minutes.
Letting the clafoutis cool before serving prevents the custard from collapsing when slicing; I learned this after my first attempt fell to pieces but tasted delicious anyway.

03 -

Sifting the flour before adding keeps the batter ultra-smooth and helps prevent clumps.
The magic of a real vanilla bean is worth every second—don’t skip it if you can help it.