Why This Recipe Works
For a clafouti that featured juicy cherries in every bite (and no pits to get in the way, as most traditional recipes have), we pitted and halved the cherries. To concentrate their flavor and prevent excess moisture from leaking into the custard, we roasted them in a hot oven for 15 minutes and then tossed them with a couple of teaspoons of absorbent flour. To recover the slightly spicy, floral flavor the pits contributed, we added 1/8 teaspoon of cinnamon to the flour. We found that too much flour made the custard too bready, whereas an excess of dairy made it too loose. Ultimately, we settled on a moderate amount of each for a tender yet slightly resilient custard with no pastiness. Switching from a casserole dish to a preheated 12-inch skillet gave us better browning and made the custard easy to slice and serve. A last-minute sprinkle of granulated sugar added a touch of sweetness and a delicate crunch.