Traditional French Cherry Baked Custard Dessert

Preheat your oven to 180°C (350°F). Lightly butter a 23 cm (9-inch) round baking dish or a similar sized gratin dish.

Spread the fresh cherries evenly in the bottom of the prepared baking dish. If using unpitted cherries, be sure to warn your guests before serving.

In a large bowl, whisk together the eggs and granulated sugar until pale and frothy.

Gradually whisk in the all-purpose flour until well combined and no lumps remain.

Slowly pour in the whole milk and vanilla extract, continuing to whisk until the batter is smooth. Add the pinch of salt.

Gently pour the batter over the cherries in the baking dish.

Bake for 40-45 minutes, or until the clafoutis is puffed, golden brown, and set in the center. A knife inserted near the center should come out clean.

Let cool slightly before dusting generously with powdered sugar and serving warm. C'est magnifique!