Cherry custurd

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Cherry Custard
adapted from Dorie Greenspan’s Paris Sweets
makes one 9-in clafouti or (8) 2 1/2-in ramekins
3 large eggs
6 tablespoons (75 g) sugar
1 cup (240 g) crème fraîche
2 teaspoons vanilla bean paste
11 ounces (330 g) cherries, pitted (you may need fewer cherries if you make individual clafoutis depending on how many you can fit in the ramekins)
Preheat the oven to 400 degrees F. Butter a 9-in baking dish or pie plate, or individual ramekins, and place on a baking sheet.
Whisk the eggs together in a mixing bowl.
Add in the sugar and whisk to combine.
Add in the crème fraîche and whisk just until incorporated.
Whisk in the vanilla bean paste.
Stir in the cherries gently.
Pour the batter into the prepared pan, making sure the cherries are distributed evenly.
Bake in the oven for about 25 minutes (if you are making individual ramekins, be sure to check halfway through to see if they are baking faster) until the batter looks puffed and golden and is set in the center.
Let custard cool for about 15 minutes out of the oven before serving. You can also serve at room temperature – it will keep for about 12 hours.