Cherry clafoutis

Clafoutis (pronounced klafuˈtis) is a classic French pie arranged in a buttered dish and covered with a thick flan-like batter.

A traditional clafoutis contains pits of the cherries. The pits play an important role, it is said, that the pits release a wonderful flavour when the dish is cooked. (despite this fact, I have decided to make it without.) Hmmm slightly crunchy in the outside, soft and creamy in the middle.
When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde (pronounced floɲaʁd).

Ingredients: (25 cm diameter spring-form)

• 300 g cherry
• 3 eggs
• 100 g powdered sugar
• 90 g flour
• 200 ml milk
• 100 ml cream
• butter and biscuit crumble for the spring-form 
• 1 Tbsp. honey
• cinnamon

Directions:

Preheat over to 180 Celsius grades and place the rack in the center of the oven.

Wash the cherries, remove the stems and pits. Sprinkle with cinnamon, rum and honey and set aside. 

Coat the bottom and sides of the pan with butter and biscuit crumble.

Divide the eggs. Mix egg yolk with powdered sugar until creamy and whitish colour. Pour milk and cream carefully to it. With soft movements, add flour. Beat egg whites on medium high speed until stiff peaks form. Fold egg whites into batter. 

Pour the batter into the spring-form (or pie form) and sprinkle the fruit over it. 

Bake in pre-heated oven for about 20 minutes or until the clafoutis is puffed, set and golden brown around the edges.  (Do not open the oven door until the end of the baking time or it may collapse.)

Serve hot with dusting sugar. Yoghurt, créme fraiche and/or whipped cream perfectly fit to it.