A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking.
Add the vanilla bean to the milk and let steep at least 1 hour (or overnight if possible).
Preheat oven to 180 degrees C. Spread cherries in the bottom of a square buttered baking dish, about 20x20cm.
In a bowl, combine flour, salt and 110g sugar. Add the eggs one at a time and beat well after each addition. Remove the vanilla bean from the milk and add the milk to the egg mixture. Add the cream then mix until smooth. Pour over the cherries.
Bake about 45 to 50 minutes until the top of the clafoutis is golden. Remove from the oven, sprinkle the rest of the sugar on top. Let cool for about 30 minutes to an hour.