'Clafoutis' is really just a fancy name for egg custard folks, but when I saw this recipe I knew I had to give it a shot!

3 cups whole cherries (any kind) pitted
1 cup or so of dried cherries (I had these lying around, so why not add)
3/4 cup whole milk
1/2 cup cream (used heavy cream here)
5 tablespoons coconut flour...if youre allergic to coconut, just use regular gluten free flour as I did!
1 tablespoon almond flour (this I didnt use, instead, I added a good chunk of almond paste)
4 eggs
1/3 cup sugar (if you like, use Splenda for baking if you're diabetic...not sure about the cherries though)
3 tablespoons butter, melted and cooled
1 teaspoon vanilla bean paste (1/2 bean, sliced and scraped on the inside)
1/2 cup or more chocolate chips (optional)
- powdered sugar for garnish (didnt use but dont let that stop you)

Wash fruit and pat dry with a paper towel, destem, and then cut an "x" into the bottom of the cherry. Then all you need is a chopstick to poke the seeds out to pit them! Give them a good rough chop, then cover in a plate and set aside in the fridge.

Melt the butter and set aside to cool. Preheat oven to 350 degrees F.
Butter a shallow baking glass, or in my case, four individual ramekins.

HOWEVER- since this is a custard, I thought it would be a good idea to get a larger baking dish (glass or ceramic is fine) and pour water about halfway into the dish, which made a water bath for these guys :3

Then- get a large bowl, pour in the milk, cream, sugar, flour, almond paste and vanilla and blend until incorporated- then you can just dump in the cherries and chocolate.

And then- get a big ladle/spoon, scoop up a good bit of the cherry stuff to put at the bottom of each ramekin- dont worry, it'll all float up to the top anyways- then pour in the milk and egg mixture.

Place all four ramekins into the water bath, and VERY carefully, put those in the oven and and let bake for 60 minutes, or until it comes out puffy and golden.

Then dust with the sugar and serve!

Enjoy!

Warning- contains dairy, eggs, almonds, sugar, fattening goodness and may cause temporary blindness and the shakes :P

NOTES ON THE DISH to do for next time:

~ While it said to use butter to grease, it still stuck on there but good. I'll have to consider either using PAM or maybe covering the ramekin with parchment (I've seen similar custards / souffles have a parchment "cone" protecting it)

~ What with all the cherries, it doesnt NEED all this sugar and chocolate...and this is coming from a self affirmed chocolate hound :P Cut down the sugar to 1/4 cup, and the chocolate to 1/3....and maybe get more ramekins, this was enough to make 6 cups at least!

~ And on the subject of cherries...I think if I use dried in these again, I'll soak them in kirsch or similar liquor to plump them and to give this a good oomph :P

Other than that not a bad attempt :P