Cherry Clafoutis

1. 1

   Put halved, pitted cherries in the bottom of a buttered or cooking-sprayed deep dish pie plate or 8 x 8 baking dish.

2. 2

   Whisk together half-and-half, eggs and flavorings. Whisk in sugar, and then flour, until smooth. Pour over cherries.

3. 3

   Bake in 350-degree oven, until barely golden brown and puffed, about 20 minutes. (Custard will deflate when it cools; that's OK.)

4. 4

   Serve warm or at room temperature, topped with a dollop of slightly sweetened creme fraiche. If you have leftovers, let them come back to room temp, or nuke briefly in microwave, before serving.

No additional tips available.