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1
Preheat the oven to 375.
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2
Select a shallow, wide ceramic baking dish of about 2-quart capacity.
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3
Glass can also be used, but I have found ovenproof ceramic or glazed earthenware hold the heat much more evenly and produce an evenly baked custard.
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4
They also look quite beautiful when the clafouti is served at the table, in keeping with the rustic nature of the dessert.
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5
Generously butter the entire inside of the dish and set it aside.
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6
Pit the cherries using a little manual cherry or olive pitter.
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7
You could leave the stones in, but warn your guests!
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8
Scatter the cherries in the bottom of the buttered dish.
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9
Combine the milk and the cream in a heavy-bottomed saucepan.
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10
Scrape the seeds from the vanilla bean into the pot and add the hull.
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11
Bring this mixture just to the boil, then remove from the heat.
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12
Meanwhile, in a medium-sized bowl, lightly beat the eggs.
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13
Add the sugar gradually and whisk until the mixture is thickened and pale, about 1 to 2 minutes.
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14
Combine the flour and salt in a small cup or bowl and sift together over the yolk and sugar mixture in three stages, whisking each addition in gently and thoroughly.
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15
You want to add just as much sifted flour as the mixture can absorb at a time without getting lumpy.
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16
When all of the flour has been smoothly incorporated, wrap a damp kitchen towel around the bottom of the bowl to hold it steady.
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17
Pour a small amount of the hot milk and cream into the batter, whisking constantly.
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18
Slowly add the rest of the hot liquid, whisking steadily and making sure the whisk covers the whole area of the bowl.
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19
(You can remove the vanilla bean at this point, but I like to leave it in and bake it with the custard, discarding it when the clafouti is served.)
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20
Stir in the Kirsch.
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21
Pour the custard over the cherries (they will bob up and float on the surface of the mixture) and place the baking dish in the centre of the oven.
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22
Bake for 30 to 40 minutes, or until it is evenly puffed and browned and the centre is just set when lightly touched.
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23
Allow to cool for at least 15 minutes, then serve warm or at room temperature, dusted with confectioners sugar, if desired.
