Total time: 46 min • Prep: 6 min • Cook: 40 min • Serves: 8 • Difficulty: Easy

This casual fruit-and-custard dessert from the Limousin region of France is the perfect showcase for ripe, sweet cherries which is traditionally used in clafoutis. If you prefer, however, substitute sliced apricots, plums, peaches, or apples. Whisking the warm milk into the egg substitute mixture prevents curdling and ensures this dessert’s signature silky flan-like texture. Clafouti is best served warmed the day it’s first baked but leftovers can be stored in the refrigerator and reheated in the oven the next day. For an extra dose of decadence, serve with a dollop of whipped topping or a scoop of vanilla ice cream.