Small Cherry Clafoutis

Although yesterday I did not post any recipe I didn't forgot my promise. Sundays, instead of cooking and taking pictures, I went to the Appenino Mountains near Modena, Zocca and surroundings, to recover some raw material: magnificent mountain cherries. For those who already know the ones from Vignola, these others are better still and then also the places there are beautiful, the food marvelous and there are also recipes made only in those zones, so I have some surprises in store for a future post.
But back to today's recipe: it is based on a cake from the French region of Limousin called clafoutis (it should derive from the dialect "clafir" ie to dress, to fill). It's a cake prepared with different types of fresh fruit, depending on the season, but its origin appears to be related to the wild cherries and then ...

Ingredients for about 4 servings: 9/10 oz. of cherries, 2/5 cup of flour, 1/2 cup of milk, 2 eggs, 2/5 cup of sugar, 1 and 1/2 tablespoons of cherry brandy, half vanilla pod, ground cinnamon, salt.

Preparation: butter four molds of about 4/5 cup of capacity and place at their bottom the cherries without stems but with the pits. Whisk in a bowl the eggs together with 5 and 1/2 tbsp. of sugar until they'll double in volume, add the flour and, continuing to whisk, the warm milk, in whose you have previously cooked half vanilla pod, cherry brandy and a pinch of salt. Pour the mixture over the cherries and bake for 15 minutes at 350 F. When on top of the cakes a small crust will be formed, remove the molds from the oven, sprinkle them with the remaining sugar and the cinnamon and put them back in the oven for another half hour until the clafoutis will look soft and golden and sugar will be caramelized. Serve them still warm.