1 pound sweet cherries, pitted (frozen cherries, thawed and patted dry, or canned cherries, drained and dried can be used)
Preheat oven to 375 degrees Fahrenheit.
Butter a 10 inch deep-dish pie pan, or 6 custard cups
Beat the eggs and sugar until frothy, about 2 minutes.
Add the milk, Cognac or rum and Rodelle Vanilla Extract and the Rodelle Vanilla Bean seeds and beat until smooth.
Stir in the flour and salt.
Distribute the cherries evenly over the bottom of the custard cups or the pie pan.
Pour the batter over the cherries and place the cups or pie pan on a baking sheet.
Bake the clafouti for 10 minutes: reduce the oven temperature to 350 degrees Fahrenheit and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes.