Makes one 8-inch custard
¾ cups whole milk
½ cup heavy cream
⅓ cup honey
3 eggs
1/4 cup all-purpose flour
1 tsp vanilla extract
1 tsp kosher salt
2 cups fresh sour cherries, pitted
1/2 cup roughly chopped dark chocolate
Butter, to grease pan
2 tbsp sugar
Preheat oven to 350° F.
Grease an 8-inch pie plate or round cake pan with butter and sprinkle with a little granulated sugar. Blend together milk, cream, honey, salt, vanilla, flour and eggs in a blender. Pit cherries, add to prepared pan. Pour over batter, sprinkle over chocolate. I recommend placing the pan in the oven and pouring the batter over, to avoid spillage when lifting the pan into the oven from the countertop. Bake until top is golden brown and custard is set (moves as one when jiggled, toothpick comes out clean), about an 45 minutes to one hour. Serve warm or cold, but cool completely before removing whole clafoutis from pan. Store chilled.