Clafoutis aux Cerises

Ingredients

• unsalted butter, softened (for the dish)15 g
• granulated sugar (for the dish)1 tbsp
• fresh dark cherries, stemmed500 g
• large eggs4
• granulated sugar100 g
• all-purpose flour80 g
• fine sea salta pinch
• whole milk250 ml
• heavy cream60 ml
• vanilla extract1 tsp
• kirsch (optional)1 tbsp
• confectioners' sugar, for dusting2 tbsp

Steps

1. 1

   Prepare the baking dish.

   Heat oven to 180°C. Generously butter a 25 cm ceramic baking dish and dust with the tablespoon of granulated sugar, tapping out the excess.

2. 2

   Scatter cherries in dish.

   Scatter the cherries in a single layer across the bottom of the dish.

3. 3

   Whisk eggs and sugar.

   In a large bowl, whisk the eggs with the 100 g sugar until pale and slightly thickened, about 2 minutes.

4. 4

   Sift flour and salt into eggs.

   Sift the flour and salt over the eggs and whisk until smooth and lump-free.

5. 5

   Add liquids to batter.

   Whisk in the milk, cream, vanilla, and kirsch if using. The batter should be thin and silky, like crepe batter.

6. 6

   Pour batter over cherries.

   Pour the batter gently over the cherries — they will bob up slightly.

7. 7

   Bake the clafoutis.

   Bake until the clafoutis is puffed at the edges, just set in the center with a slight wobble, and deeply golden on top, 35 to 40 minutes.

8. 8

   Cool and dust with sugar.

   Cool at least 20 minutes. Dust with confectioners' sugar and serve warm or at room temperature, straight from the dish.