Cherry Clafouti

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk sugar, cornstarch, and salt together in large bowl. Add cream, eggs, egg yolks, amaretto, and vanilla and whisk until smooth and thoroughly combined.
2. Arrange cherries in single layer in 9-inch pie plate and pour cream mixture over top. Bake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating dish halfway through baking.
3. Let clafouti cool until custard has set up, about 15 minutes. Dust with confectioners’ sugar and serve.

Fresh cherries are essential to the fresh flavor and texture of this dish; do not substitute jarred, canned, or frozen cherries.

PLUM CLAFOUTI
For a nice presentation, fan the plum slices out attractively over the bottom of the dish before pouring in the custard.
Substitute 2 plums, halved, pitted, and cut into 1⁄4-inch wedges, for cherries and 1 tablespoon cognac for amaretto.