2 Cups whole Milk
3/4 Sugar
1/2 Vanilla Bean
pinch Salt
3 Large whole eggs
1/3 + 1 T APF
enough cherries
1/4 C Confectioner’s sugar for top
Preheat oven to 425F. Butter a 9-10 inch pie pan or quiche dish
In a small sauce pan, combine the milk, sugar, vanilla bean (open and scrape out the vanilla too), and salt. Keep over medium heat stirring to dissolve the sugar, to just under a boil. While the mixture is heating, break 1 egg into a heatproof mixing bowl, add the flour, and whisk until it is free of lumps. Add the remaining 2 eggs and whisk until smooth.
Remove the saucepan from the heat. Slowly ladle the hot milk mixture in to the egg mixture while whisking constantly. Pour the mixture into the prepared mold and add the fruit, making sure that the fruit is evenly distributed.
Bake until just set in the center and slightly puffed and browned around the outside, 20-35 minutes. Remove the custard from the oven and turn the oven temperature to 500F. Evenly sprinkle the confectioners sugar over the top of the clafoutis. Return the custard to the oven for 5-10 minutes to carmelize the sugar. Watch carefully, since it will darken quickly.
Let the custard cool on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature.
