(Cherry) Clafouti

Ingredients

• 0.5 cup almonds sliced
• 330 g cherries pitted canned (you may need fewer cherries if you make individual clafoutis depending on how many you can fit in the ramekins)
• 240 g crème fraîche 
• 3 large eggs 
• 1 teaspoon kirsch liqueur 
• 100 g sugar for sprinkling
• 1 teaspoon vanilla bean paste 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• mixing bowl
• ramekin
• baking pan

Directions

1. Preheat the oven to 400 degrees F. Butter and sugar a 9-in baking dish or pie plate, or individual ramekins, and place on a baking sheet.
2. Whisk the eggs together in a mixing bowl.
3. Add in the sugar and whisk to combine.
4. Add in the crème fraîche and whisk just until incorporated.
5. Whisk in the vanilla bean paste and kirsch.
6. Place the cherries in the prepared dish or divide equally among the ramekins.
7. Pour the batter into the prepared pan(s).
8. Bake in the oven for about 15 minutes. Take out and sprinkle the almonds over the top, then sprinkle with more sugar.
9. Bake for another 10 to 15 minutes, until the tops are golden and puffed and the centers are set.
10. Let clafouti cool for about 15 minutes out of the oven before serving. You can also serve at room temperature – it will keep for about 12 hours.