Cherry Clafoutis / Kirschauflauf

One word: YUCK! And how could it not be? 200 ml milk, 500 ml (!) cream (which even supposed to be crème double, with a fat content of 45-55%!), against only 80 g flour. I baked it for 1 1/2 hours instead of the 30 min required, and yet it was most definitely not quite done; and even if it had been, the amount of fat was unbearable. It must have been a typo, 50 ml cream would make much more sense. Last, it was also a shame of the cherries; they tasted wonderfully when fresh, but for the clafoutis you could just as well use cherries from a jar.