• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 400℉/200℃.

CHERRY CLAFOUTIS PREPARATION

• Wash your cherries under cold water. Pat them dry. NOTE: What I have learnt after making so many clafoutis in the past is that you need to ensure that you have just enough and not too many cherries: I like to place them in one layer at the bottom of my baking pan (this will be the amount you need).

  Remove the pit, and slice half of them in halves. Set aside on a paper towel. NOTE: This will allow the towel to absorb the extra liquid.
  17.64 oz Cherries
• In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside to cool down.
  1.25 oz butter, 10.58 oz milk
• In a mixing bowl, beat the eggs together with the granulated sugar and vanilla bean paste until light and fluffy (about 2 minutes on medium high speed).
  4 eggs, 3.53 oz granulated sugar, 2 Tbsp vanilla bean paste
• Mix in the milk/butter mixture.
• Then, slowly incorporate the all-purpose flour.
  3.53 oz all-purpose flour
• Add your cherries to the prepared pan and pour the batter on top.
  

BAKE!

• Bake for 30 minutes at 400℉/200℃. (Every oven heats differently, monitor your clafoutis from 25 minutes).
  
• Once your Homemade Cherry Clafoutis is out of the oven, let it cool down completely in the baking pan. Once it has reach room temperature, cover with a plastic wrap and refrigerate for at least a couple of hours ; best overnight. Then, transfer to your service platter and serve. Enjoy & Bon Appétit!