Clafoutis aux Cerises (Classic Clafouti)

Recipe View Infuse the Milk (1 hour +): In a saucepan, combine the milk and split vanilla bean. Gently heat over medium-low heat until just simmering. Remove from heat and let steep for at least 1 hour to infuse the milk with vanilla flavor.

Recipe View Prepare Oven and Dish (10 minutes): Preheat oven to 350 degrees F (175 degrees C). Generously butter an 8-inch baking dish (a tart pan or cake pan works well). Scatter the cherries evenly across the bottom of the prepared dish.

Recipe View Whisk the Batter (10 minutes): In a mixing bowl, whisk together the 1/2 cup flour, 1/2 cup sugar, and salt. Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.

Recipe View Combine and Pour (5 minutes): Remove the vanilla bean from the infused milk (discard the bean). Gradually pour the vanilla milk into the egg mixture, whisking continuously to prevent lumps. Stir in the heavy cream until the batter is smooth and homogenous. Gently pour the batter evenly over the cherries in the baking dish.

Recipe View Bake to Golden Perfection (45-50 minutes): Bake in the preheated oven for 45 to 50 minutes, or until the clafoutis is puffed and golden brown on top, and a knife inserted into the center comes out mostly clean. (A little bit of moisture is okay!)

Recipe View Caramelize and Cool (15 minutes): Remove the clafoutis from the oven and immediately sprinkle the remaining 2 tablespoons of sugar evenly over the top. Let cool slightly on a wire rack for at least 15 minutes before serving. This allows the clafoutis to set properly.