A clafoutis is a rustic form of a baked custard. It is traditionally made with cherries that still have stems and pits; however, I remove both from mine. I might lose a little bit of flavor but I like the convenience of not having to worry about biting down on a pit. You can make this clafoutis with any fruit. I especially like it with fresh or dried prunes. 

Butter and sugar for the pan
About 1 pound of fresh cherries, pitted and de-stemmed
4 eggs
1 1/2 cup whole milk
1/2 cup almond flour (can substitute plain flour)
1/2 cup sugar
1 teaspoon vanilla extract or your favorite liqueur
Pinch of fresh nutmeg
Powdered sugar for the top (optional)

You will also need:
Medium-sized baking dish
Medium bowl

Preheat the oven to 375 degrees F.

Rub the baking dish with butter and sprinkle lightly with sugar. Spread the fruit over the bottom of the pan.

Using a whisk, whip the milk and eggs together until well-combined, about 1 minute. Add the flour and the sugar and stir together briefly, just to mix. Add the vanilla and salt and stir to incorporate.

Pour over the fruit in the pan.

Bake for approximately 45 minutes or until set in the center.

Remove from the oven and let cool.

Sprinkle with powdered sugar just before serving. Top with whipped cream, if desired.

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