Ingredients

• 1 tbsp butter, melted
• 3 cups cherries, pitted and halved
• 1 cup whole milk
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour, sifted

Preparation

Preheat the oven to 350°F. Arrange a tart tin or pie plate on a baking sheet. Prepare the tart tin or pie plate by greasing it liberally with melted butter.
Prepare your cherries by removing the pits and cutting them in half. Set aside.
In a large bowl, combine the milk, cream, sugar, eggs, vanilla extract, and flour. Beat with a hand mixer for 3 minutes.
Pour 1/4 inch of batter into the tart tin. Bake just until the batter begins to set, about 5 minutes. Remove the tart tin from the oven.
Arrange the cherries, cut-side-down, on top of the set batter. Top them with the remaining batter.
Continue to bake until the clafoutis becomes puffy and golden, between 35 and 40 minutes.
Top with a sprinkle of powdered sugar and serve immediately.