# What You'll Need:
→ 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
→ For the Pan and Finishing
10 - Butter for greasing the baking dish
11 - 1 tablespoon powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F. Generously butter a 9–10 inch round baking dish or pie 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 until the mixture is pale and slightly thickened.
04 - Scrape the vanilla seeds into the egg mixture, then whisk in the flour and salt until the batter is smooth and uniform.
05 - Gradually whisk in the milk, heavy cream, and the cooled melted butter until the batter is fully combined and free of lumps.
06 - Pour the custard batter evenly over the cherries. Bake in the preheated oven for 35–40 minutes, or until the custard is puffed, lightly golden at the edges, and just set in the center.
07 - Remove from the oven and allow to rest for about 15 minutes. Lightly dust with powdered sugar before serving.
08 - Serve warm or at room temperature. For a traditional touch, leave cherries unpitted to impart a subtle almond note.
