1 tablespoon kirsch (cherry brandy) or other cherry-flavored liqueur
Pinch of salt
½ cup all-purpose flour
1 cup whole milk
¼ cup heavy cream
¼ cup confectioners’ sugar
Instructions
Preheat the oven to 375°F.
Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides.
Spread the cherries in the baking dish.
In the bowl of an electric mixer, beat the eggs, sugar, vanilla, kirsch, and salt on medium speed until well combined.
Slowly beat in the flour, milk, and cream until combined.
Pour the batter over the cherries.
Bake until a thin knife inserted near the center of the clafouti comes out nearly clean (a few crumbs are fine) and the top is a deep golden color, about 35 to 40 minutes.
If the top is brown before the custard is done, loosely cover with a sheet of foil.
Place on a wire rack to cool, but serve warm.
Notes
I did not have kirsch so I used Amaretto because almonds pairs well with cherries.
If you make your clafoutis in smaller ramekins adjust the baking time.
If you choose not to pit your cherries be sure to warn your guest.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/cherry-clafoutis/