# What You Need:
→ Fruit
01 - 400 g (about 3 cups) fresh cherries, pitted
→ Custard Batter
02 - 3 large eggs
03 - 100 g (1/2 cup) granulated sugar
04 - 1 vanilla bean or 2 tsp pure vanilla extract
05 - 1 pinch salt
06 - 90 g (3/4 cup) all-purpose flour
07 - 250 ml (1 cup) whole milk
08 - 60 ml (1/4 cup) heavy cream
09 - 30 g (2 tbsp) unsalted butter, melted and cooled
→ For the Pan
10 - 1 tbsp unsalted butter for greasing
11 - 1 tbsp sugar for dusting
→ For Serving (optional)
12 - Powdered sugar for dusting
# How to Make:
01 - Preheat the oven to 180°C (350°F).
02 - Generously butter a 9-inch (23 cm) round baking dish or cast iron skillet. Sprinkle 1 tbsp sugar evenly over the buttered surface.
03 - Arrange the pitted cherries evenly in the prepared dish.
04 - In a mixing bowl, whisk eggs and granulated sugar until pale and slightly thickened.
05 - Split the vanilla bean lengthwise and scrape out the seeds. Add seeds or vanilla extract to the egg mixture, along with salt.
06 - Sift in the flour and whisk until just combined.
07 - Gradually add the milk, heavy cream, and melted butter, whisking until you have a smooth, pourable batter.
08 - Pour the batter over the cherries in the baking dish.
09 - Bake for 35–40 minutes, or until puffed, golden around the edges, and a knife inserted in the center comes out clean.
10 - Let cool slightly. Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.
