Prep the Oven and Baking Dish

• Preheat your oven to 325°F to 350°F (160°C to 175°C)
• Generously spray a 9-inch glass pie dish with non-stick spray (with flour if you have it).
• Set the pie dish inside a deep lasagna pan — you’ll use this for the water bath.

Pit the Cherries and Load the Dish

• Pit the fresh cherries carefully. Make sure you catch all the pits — no surprises!
• Fill the bottom of the prepared pie dish with the pitted cherries, generously.
• Reserve a few beautiful whole cherries with stems to use later for garnish.

Make the Batter

• In a blender, combine:

  5 eggs

  Half-and-half

  Heavy cream

  Granulated sugar

  Sifted flour

  Pinch of salt

  Vanilla extract
• Blend just until smooth. Don’t overmix — too many bubbles will ruin the custard’s texture.

Assemble and Prepare Water Bath

• Pour the batter over the cherries, filling the dish almost to the top (but don’t overflow).
• Use a spoon to gently press down any floating cherries. They’ll rise again, but that’s fine.
• Place the pie dish in the lasagna pan, and fill the lasagna pan with hot tap water to about three-quarters of the way up the sides of the pie dish.  The water surrounds the custard with gentle heat, which protects the delicate custard from curdling.

Bake the Clafoutis

• Carefully transfer the entire setup to the preheated oven.
• Bake until the center is set with no jiggle — approximately 1 hour to 1 hour 30 minutes, depending on your oven.
• Once baked, remove the pie dish from the water bath. Handle with care!

Cool and Chill

• Let the clafoutis cool completely at room temperature — do not refrigerate while it’s still warm.
• Once cooled, cover loosely with a plate and a large bowl (no plastic wrap!) and refrigerate for at least 4–6 hours, preferably overnight.

Unmold Like a Pro

• Run a small spoon or spatula around the edges to loosen any stuck spots.
• Set the dish into a shallow pan of warm water for 20–30 seconds to help release the bottom.
• Place a plate on top and carefully flip. Say a little prayer if needed. If it sticks, don't panic — powdered sugar saves the day.

Garnish and Serve

• Dust the top with powdered sugar.
• Add the reserved whole cherries for a finishing touch.
• Slice with a knife dipped in hot water, wiping between cuts for clean slices.

Bon appétit!