# Components:
→ Fruit
01 - 2 1/2 cups fresh sweet cherries, pitted
→ 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
→ Pan and finishing
10 - Butter for greasing the pan
11 - 1 tablespoon powdered sugar, for dusting
# Preparation Steps:
01 - Preheat oven to 350°F. Generously butter a 9–10-inch (23–25 cm) round baking dish or pie plate and set aside.
02 - Evenly spread the pitted cherries across the bottom of the prepared dish in a single layer.
03 - In a medium bowl, whisk the eggs and granulated sugar until mixture is paler in color and slightly thickened, about 1–2 minutes.
04 - Scrape in the vanilla seeds, then whisk in the flour and salt until fully combined and smooth.
05 - Gradually whisk in the whole milk, heavy cream and melted butter until the batter is homogenous and free of lumps.
06 - Pour the batter evenly over the cherries in the baking dish, nudging any cherries that float back into place so they remain distributed.
07 - Bake for 35–40 minutes, or until the custard is puffed, lightly golden at the edges and the center is just set when gently shaken.
08 - Remove from the oven and allow to cool for about 15 minutes in the dish. Dust lightly with powdered sugar before serving.
09 - Serve warm or at room temperature; slice and transfer to plates with a spatula.
