320g frozen sour cherries
220g white sugar
80g all-purpose flour
2 vanilla pods
8 ramekins for baking and serving
1) Make sure the egg whites are at room temperature, the cherries are defrosted, all moulds have been buttered and sprinkled with sugar. 2) Portion out 40g of sour cherries to each ramekin. 3) Bring the milk, half the sugar, salt and vanilla to boil. 4) Whisk together the eggs, the remaining sugar and flour. 5) Pour the hot milk slowly onto the egg mixture. Strain using a fine sieve. 6) Place 150g of above mix onto the top of each portion of cherries. 7) Place ramekins on a tray with 5 -10 centimetre edge, then create a water bath by pouring water into the tray partway up the ramekins. Bake for 20-25 minutes at 163°C or until the clafoutis is set. Cool at room temperature for 30 minutes, then place in the refrigerator.