Directions

Preheat the oven to 400°F. Melt butter over medium low heat in a sauté pan, swirling pan occasionally until butter turns golden. Add vanilla bean pod and seeds to butter and allow to cool. Place eggs, milk, 1/4 cup sugar, flour, and salt in a blender.  Blend a few seconds until smooth. Remove vanilla bean pod from cooled butter and use to lightly coat the bottom and sides of a 10-inch glass or ceramic ovenproof baking pan.  Whisk remaining butter into batter. Cover bottom of buttered pan with cherries; pour batter over fruit to cover and sprinkle remaining 1/4 sugar evenly over batter. Bake 45 to 50 minutes or until puffed and golden brown.  Serve immediately. *Makes one 10-inch pie pan.