Preheat oven to 375°F. Butter cake pan orramekins. Arrange cherries in a single layerin pan.

Combine milk and cream in a smallsaucepan; bring just to a simmer overmedium heat. Set aside. Combine eggs,flour, sugar, lemon zest, vanilla, and salt ina medium bowl; whisk to blend. Graduallywhisk in hot milk mixture; whisk untilcustard is smooth. Pour custard evenlyover cherries in pan. If necessary, gentlyshake pan to allow custard to settle.

Bake clafouti until custard is set andtop is golden brown, about 30 minutes forramekins and 45-55 minutes for cakepan. Let cool 3 minutes, then run a knifearound pan sides to loosen clafouti (ifusing a cake pan). Dust top with powderedsugar; cut into wedges and serve.

Nutritional analysis provided by Bon Appétit