Cherry Clafoutis

Images by Clay McLachlan

• 1 lb. shaded cherries
  

• ½ cup sugar, divided
  

• 1¹/₃ cups cake flour
  

• 1 teaspoon handsome salt
  

• 3 eggs, overwhelmed
  

• 1¼ cups fleshy cream milk
  

• 2 tablespoons butter, melted
  

• 1 vanilla bean, slash, seeds scraped out
  

• Confectioners’ sugar, for dusting
  

Instructions:

1. Wash the cherries and rob away the stalks. Sprinkle them with half of of the sugar and leave to relaxation for 30–40 minutes.
2. Preheat the oven to 350°F.
3. In a mixing bowl, mix the flour and the final sugar. Add the salt and energetically dawdle in the overwhelmed eggs so as that there are no lumps. Gallop in the melted butter and the vanilla seeds.
4. Discipline the cherries (leave the pits in) in a cake mold or silicone flan mold. Fill it with the batter.
5. Bake for 40–45 minutes. Check for doneness: it wants to be very at ease, and if you insert the tip of a knife some steam will upward push.
6. Dirt with the confectioners’ sugar as quickly as you rob away it from the oven and support hot or warm.