This Cherry Clafoutis is so rich, delicious and loaded with stunning sweet bing cherries! It's an amazingly easy and delicious dessert made using sour cherries or sweet cherries like these black cherries or rainier cherries!
3cupscherries(stems and pits removed, i also cut mine in half)
1 ¼cupswhole milk
3large eggs(room temperature)
1teaspoonvanilla bean paste(or 1 teaspoon vanilla extract - or a combination of ½ teaspoon vanilla extract and ½ teaspoon almond extract)
confectioners sugar(optional, for dusting finished clafoutis)
Preheat your oven to 350 degrees F (175 degrees C) and butter your 12 inch cast iron skillet or 2-2.5 quart baking dish thoroughly over the bottom and the lower half of the sides.
In your stand mixer, or a large mixing bowl (with a hand mixer), combine the eggs, vanilla bean paste, almond extract, sugar, milk, flour and salt. Blend until smooth and creamy. *I mix mine for about a minute, and it should also be a bit frothy.
Transfer the batter to your prepared baking dish and add the halved and pitted cherries into the batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until the custard is firm and set. The clafoutis should also be browned on the edges and a bit 'puffed'. Your knife should come out clean when inserted into the center of the clafoutis custard.
Remove the clafoutis from the oven when done and allow to cool until warm in the skillet before serving. Serve warm, with confectioners sugar dusted over the top.
Alternately: One step that Julia Child included with her clafoutis recipe was to place your baking dish with about a ¼ inch layer of batter ( no cherries yet ) onto a heated stovetop burner. Heat the dish over low heat for 1 - 2 minutes, or until a film is formed over the batter. Remove the baking dish from the burner, add the cherries, sprinkle ⅓ cup of granulated sugar over the cherries, then top with the remaining batter and bake as directed here.