Clafoutis

Method

1. 1 Don't discard the cherry pits; they release a bitter almond aroma during roasting, and that's the signature scent of authentic Limousin clafoutis.
2. 2 Wash and let the cherries dry completely, then arrange them to fill the bottom of a greased and sugared baking pan.
3. 3 Beat the eggs with sugar, sift the flour, then pour in the milk in a thin stream to prevent lumps.
4. 4 Pour the mixture over the cherries and let it sit for 10 minutes so the powder settles evenly around the fruit.
5. 5 Bake at 180 degrees for 35 minutes until the top is puffed up and browned, sprinkle with powdered sugar, and remind the diner about the nuts.

With an appliance

• Air fryer 40 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.