• 450 g of cherries (leave the stones in it, they contain amygdalin, which is released into the clafoutis and thereby gives it even more flavor.)
• 80 g caster sugar
• 3 eggs
• 1 vanilla pod
• some vanilla sugar
• 150 g of liquid cream
• 150 g milk
• 50 g of melted unsalted butterand a little for the mold
• 50 g of wheat flour
• 50 g of cornstarch
Preparation Preheat the oven to 180 °. Wash the cherries and drain well. Butter your mold and place the cherries over the entire surface of the dish. Gently remove the seeds of the vanilla pod by running your knife along the edge. Make sure not to drag the knife too firmly as this will remove the woody elements. Put all the ingredients in the blender, except the milk and vanilla sugar. Mix while gradually pouring in the milk. Add the vanilla and mix. You should obtain a homogeneous dough without lumps. Pour the dough over the cherries and bake for 30 minutes. Check now and then. Turn off the oven, but leave the clafoutis in. Sprinkle it with vanilla sugar and leave it like this for another ten minutes.
Take the clafoutis out and let it cool. Serve lukewarm with vanilla ice cream.