cherry clafoutis

It's the speciality of our pastry baker chef and we really like its perfume when it engulfs the house . Try this.

Eggs : 4
Flour : 110 grams
Sugar : 90 grams
Milk cream : 50 cl
Milk : 15 cl
Rhum or Armagnac : 1 tablespoon
Salt : 1 pinch
Vanilla sugar : 1 tea bag
Pitted Cherries (preferably half cooked) : 250 grams
Plum kernel oil (huile d'amandon de prune) : 1 table spoon

Mix the eggs with flour, sugar and salt in a big bowl. Separately beat milk cream and milk and add to the mixture. Add plum kernel oil and Rhum.
Grease a cake pan with butter. Lay the paste in the buttered cake pan and pour over the cherries.
Bake for 40 minutes