Cherry clafoutis in a cauldron

Ingredients:

• 340 g fresh or frozen cherries
• 2 large eggs
• 1/4 cup sugar
• 0.5 cups whole milk
• 1 tsp vanilla extract
• 0.5 cups premium flour
• Butter to grease the cauldron

Preparation:

1. Preheat oven to 200°C or light outdoor grill coals in a chimney starter until they are covered with ash.
2. Grease the bottom and sides of a 5-liter cauldron with butter. If using fresh cherries, rinse them, remove pits, and stems. If using frozen cherries, place them in a colander and let them thaw completely before using. Drain any juice. Distribute the cherries evenly over the bottom of the cauldron.
3. In a bowl, beat the eggs and sugar until light and fluffy. Add the milk, vanilla, and flour and knead into a dough. Pour the dough over the cherries. Bake in the oven or on the stovetop.
4. Bake on the middle rack of the oven, uncovered, for 30 minutes or until golden brown on top and a knife inserted into the center comes out clean.

5. Outdoor cooking

   
   Place 18-19 coals on a metal cauldron table. Place a grate with legs at least 5 cm high on top. Place the cauldron on the grate directly above the coals. Cover with a lid and place 22-23 coals on top. Cook, covered, for 25 minutes. Remove the lid and cook for another 5 minutes, or until golden brown on top and a knife inserted into the center of the pie comes out clean.
6. Let the pie cool for 30 minutes, then remove from the cauldron, slice and serve.