Cherry Clafouti Baked In Mango-Coconut Custardy Batter

• Unsalted butter, for baking dish
• 3 large eggs
• 2 large egg yolks
• 1 ripe mango, peeled, flash pureed and pushed through a fine sift (about 1 cup)
• 3/4 cup creme fraiche, plus more for serving
• 3/4 cup organic coconut milk (preferably Thai brand)
• 1/2 cup granulated sugar, plus 1 tablespoon for baking dish
• 2 teaspoons pure vanilla extract
• 3 tablespoons Kirsch or Coconut rum
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 2 tablespoons cornstarch, divided
• 12 ounces pitted fresh or frozen sweet or sour cherries
• Confectioners' sugar, for dusting

1. Preheat oven to 375 degrees. Butter a 9-inch baking dish, about 1 and 1/2 to 2-inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolks, flour and 1tablespoon cornstarch in a medium-large bowl; whisk in mango puree, creme fraiche, coconut milk, granulated sugar, vanilla, kirsch or rum and salt.
2. Toss the cherries with the remaining tablespoon of cornstarch and arrange them in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 45 to 50 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.rnNote: When using frozen cherries, thaw them overnight in a colander placed over a bowl in the refrigerator.

butter, eggs, egg yolks, mango, crueme fraueeche, coconut milk, sugar, vanilla, coconut rum, salt, flour, cornstarch, sour cherries, confectioners

Taken from food52.com/recipes/17460-cherry-clafouti-baked-in-mango-coconut-custardy-batter (may not work)