Juicy cherries baked in vanilla bean custard—rustic, lightly golden clafoutis, best warm or at room temperature.
# Required Ingredients:
→ Fruit
01 - 2 1/2 cups fresh sweet cherries, pitted
→ Custard
02 - 3 large eggs
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean, split and seeds scraped
05 - 2/3 cup all-purpose flour
06 - 1/4 teaspoon fine salt
07 - 1 cup whole milk
08 - 1/4 cup heavy cream
09 - 1 tablespoon unsalted butter, melted and cooled
→ Pan and finishing
10 - Butter for greasing the pan
11 - 1 tablespoon powdered sugar, for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Generously butter a 9–10-inch round baking dish and set aside.
02 - Evenly distribute the pitted cherries across the bottom of the prepared baking dish.
03 - In a mixing bowl, whisk the eggs with the granulated sugar until the mixture is pale and begins to thicken slightly.
04 - Add the vanilla seeds to the egg mixture, then whisk in the flour and salt until smooth and no streaks remain.
05 - Gradually whisk in the milk, heavy cream, and the cooled melted butter until the batter is uniform and free of lumps.
06 - Pour the batter evenly over the cherries in the baking dish, ensuring the fruit is submerged and the surface is level.
07 - Bake for 35–40 minutes, or until the custard is puffed, lightly golden at the edges, and just set in the center when gently shaken.
08 - Remove from the oven and let rest 15 minutes; the filling will settle as it cools. Dust the top with powdered sugar before serving.
09 - Serve warm or at room temperature. Optionally accompany with a light espresso or a sweet wine.
