Cherry clafoutis

Cherry clafoutis
(Maria Alejandra Cardona / Los Angeles Times )

In a medium bowl, whisk together the milk, eggs, vanilla, flour, salt and 1/3 cup sugar.


Thoroughly coat an 8- to 10-inch cast iron or other heatproof skillet with salted butter.


Pour 1/3 of the batter into the prepared skillet and place on a grill or stove-top burner over medium heat. When the batter is almost set, sprinkle over the remaining 1/3 cup sugar and cover with the pitted cherries.


Pour the remaining custard over the cherries and place the skillet on the grill, covered, over indirect heat (or in a 350-degree oven). Bake until the clafoutis is puffy and golden brown, 30 to 40 minutes.


Lightly dust with powdered sugar.


Whip the crème fraîche with the remaining powdered sugar.


The clafoutis will settle into the pan as it cools and is best served slightly warm or at room temperature with sweetened crème fraîche and edible flowers or fruit.

Adapted from a recipe by Julia Child. If cherries are not available, you can substitute 5 small apricots, halved. Bake as directed but substituting apricots for cherries, with the halved sides facing up.

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