Cherry clafoutis (clafoutis aux cerises in french)

Cherry clafoutis (clafoutis aux cerises in french) is a classic french dessert for summer that is pretty easy to make. It has actually fresh cherries in a rich custard that you can serve warm or at room temperature.
Traditional clafoutis is made with cherries that have still their pits that french say that make a difference in taste. I have used ready-made cherries that have already been pitted and preserved in a light syrup, though. It's so easy to make and so summerish that I could not resist to add it to my blog that time of the year! And if you are among the lucky ones that have a cherry tree, here's how to use your extra cherries :)

Happy & tasty summer !

Ingredients
150gr all-purpose flour
100gr sugar
3-4 eggs
50cl milk
pinch of salt
vanilla
50gr butter
700gr cherries

Procedure

1. Preheat the over at 170 degrees of Celsius and fan.
2. Beat eggs with sugar, add flour, salt, vanilla, milk and finally the soften butter.
3. Butter a round baking dish, add the cherries and pour the custard over the cherries.
4. Bake for about 50min or until it gets a nice golden color.  

Note: If it starts to get burned too fast, cover it with aluminum and continue. It is normal also if it wiggles a bit when finished baking, let it cool and it will setup. It will also inflate a bit, do not worry, it will deflate when cooled.