Clafoutis with cherries

Ingredients:

• Butter to grease the pan
• 3 large eggs, separate the yolks from the whites
• 2/3 cup granulated sugar
• 1 cup heavy cream
• 6 tbsp flour + extra if using frozen cherries
• 2 tsp vanilla extract
• 0.5 tsp coarse salt
• 0.7 kg black or white pitted cherries, or 0.6 kg frozen pitted cherries, thawed and drained
• 0.5 heaped teaspoon lemon zest
• Powdered sugar, for serving
• Whipped cream, for serving

Preparation:

1. Preheat oven to 190°C. Grease a 30cm round baking pan or pie dish.
2. In a large bowl, combine the egg yolks and 1/3 cup granulated sugar. Using a hand mixer, beat on medium speed until the mixture forms a ribbon when held upright, about 8 minutes. Add the heavy cream, flour, and vanilla extract. Reduce the mixer speed to low and mix thoroughly, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
3. Place the prepared baking dish on a baking sheet and place the baking sheet in the oven. Preheat for 4-5 minutes.
4. Meanwhile, in a small bowl, beat the egg whites with salt for about 30 seconds. Add to the batter and mix with a mixer on low speed until evenly distributed, 1-2 minutes.
5. Place the cherries, lemon zest, and remaining 1/3 cup sugar in a medium bowl and toss to coat completely. If using frozen cherries, add 1 tablespoon of flour.
6. Remove the baking sheet from the oven, spoon the cherry mixture into the prepared baking dish, and pour the batter over the top. Bake until the clafoutis is set in the center, 30-35 minutes. Serve the clafoutis warm, dusted with powdered sugar and topped with a dollop of whipped cream.