Custard and Cherries Baked in a Skillet

Think of this clafoutis as pure therapy for the stressed-out home cook. It’s easy and homey, and it can be served at any temperature—warm, cool, or at room temperature.

The cherry version of this clafoutis is a regional specialty of the Limousin, a region producing beautiful tart cherries. Traditionally, the local cooks don’t pit their cherries. One reason is they know if they do, the juices will bleed out during baking and make the cake unsightly. Since I find most people prefer us