# What You'll Need:
→ Fruit
01 - 2 1/2 cups fresh sweet cherries, pitted (about 2 1/2 cups)
→ Custard
02 - 3 large eggs
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean, split and seeds scraped
05 - 2/3 cup all-purpose flour
06 - 1/4 teaspoon fine salt
07 - 1 cup whole milk
08 - 1/4 cup heavy cream
09 - 1 tablespoon unsalted butter, melted and cooled
→ For the pan and finishing
10 - Butter, for greasing the baking dish
11 - 1 tablespoon powdered sugar, for dusting
# How To Make:
01 - Preheat the oven to 350°F. Generously butter a 9–10-inch (24 cm) round baking dish and set aside.
02 - Spread the pitted cherries in an even layer across the bottom of the prepared dish.
03 - In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and has slightly thickened.
04 - Stir in the vanilla seeds, then whisk in the flour and salt until fully incorporated and smooth.
05 - Gradually whisk in the milk, heavy cream, and melted butter until the batter is homogenous and free of lumps.
06 - Pour the custard batter evenly over the cherries, ensuring the fruit is evenly distributed beneath the liquid.
07 - Bake for 35–40 minutes, or until the custard is puffed, lightly golden at the edges and just set in the center; a slight jiggle is acceptable.
08 - Remove from the oven and allow to cool on a wire rack for about 15 minutes. Dust lightly with powdered sugar before serving.
09 - Serve warm or at room temperature; slices can be plated directly from the dish.
