# What You'll Need:
→ Fruit
01 - 2 1/2 cups fresh sweet cherries, pitted
→ Custard
02 - 3 large eggs
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean, split and seeds scraped
05 - 2/3 cup all-purpose flour
06 - 1/4 teaspoon fine salt
07 - 1 cup whole milk
08 - 1/4 cup heavy cream
09 - 1 tablespoon unsalted butter, melted and cooled
→ For the Pan and Finishing
10 - Unsalted butter for greasing (as needed)
11 - 1 tablespoon powdered sugar, for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Generously butter a 9–10‑inch round baking dish or pie dish and set aside.
02 - Spread the pitted cherries in an even layer across the bottom of the prepared dish.
03 - In a medium mixing bowl, whisk the eggs and granulated sugar until the mixture becomes pale and slightly thickened.
04 - Scrape the vanilla seeds into the egg mixture, then whisk in the flour and salt until the batter is smooth and homogenous.
05 - Gradually whisk in the milk, heavy cream, and the cooled melted butter until the batter is fully combined and free of lumps.
06 - Pour the custard batter evenly over the cherries, ensuring the fruit is submerged and the surface is level.
07 - Bake at 350°F for 35 minutes, or until the custard is puffed, lightly golden at the edges, and just set in the center.
08 - Remove from the oven and allow to cool for about 15 minutes; the filling will settle as it cools. Dust lightly with powdered sugar before serving.
09 - Serve warm or at room temperature. Leftovers keep refrigerated for up to 2 days; rewarm briefly if desired.
