Ingredients:

  • 1 pound (450g) fresh cherries, pitted (or frozen, thawed and drained well)
  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons (30g) unsalted butter, melted, for greasing the dish
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Generously grease a 9-inch baking dish with melted butter.
  2. Spread the pitted cherries evenly in the prepared baking dish.
  3. In a mixing bowl, whisk together eggs and sugar until light and frothy.
  4. Whisk in the flour and salt until smooth.
  5. Gradually whisk in the milk and vanilla extract until just combined (avoid overmixing).
  6. Pour the custard batter evenly over the cherries in the baking dish.
  7. Bake in the preheated oven for 35-40 minutes, or until the custard is set and golden brown. A knife inserted into the center should come out relatively clean.
  8. Let the clafoutis cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.