Ingredients
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 3 eggs
- 1 Tbs. vanilla extract
- 1/16 tsp. salt
- 2/3 cup all-purpose flour, sifted
- 4 cups pitted fresh tart cherries (or frozen cherries, thawed and drained)
- Confectioners’ sugar for sprinkling
Preparation
Step 1
Heat the oven to 350°F. Butter a shallow baking dish (such as a 10-inch quiche mold or pie plate). Combine the milk, cream, sugar, eggs, vanilla extract, salt, and flour in a mixing bowl and beat with an electric mixer on medium until frothy, about 5 min.
Pour enough of the batter into the prepared baking dish to make about a 1/4-inch layer; reserve the rest. Bake the thin layer just until it forms a skin, about 5 minutes. Remove the dish and arrange the cherries in a single layer over the surface. Pour over them the remaining batter. Return the clafoutis to the oven and bake until it’s puffed and brown and a knife inserted in the center comes out clean, about 35 minutes. Let cool slightly or to room temperature, as you like, and sprinkle with confectioners’ sugar before serving.