Clafoutis.

- Strawberries Clafoutis Recipe - NYT Cooking
Strawberries are used here in a clafoutis, a type of thickened custard usually reserved for cherries (which can be substituted for the strawberries, as can other types of berries).
I use a little cornstarch as a thickening, combining it with eggs, sugar, milk, vanilla, and the berries.
Unlike a conventional clafoutis, which is usually cooked in a double boiler, this is baked in a gratin dish.
It is best served at room temperature.

Ingredients:
1/4 cup granulated sugar
1-1/2 tablespoons cornstarch
1-1/2 teaspoons pure vanilla extract
2 eggs
1-1/2 cups milk
1 pint strawberries (about 14 ounces),hulled (about 12 ounces hulled)
1 teaspoon confectioners' sugar
Instructions:
Preheat the oven to 350°F (175°C; Gas Mark 4).
Mix the granulated sugar and cornstarch in a bowl.
Add the vanilla and eggs, and mix well with a whisk for 30 to 40 seconds.
Add the milk, and mix until it is incorporated.
Quarter the berries, and distribute them evenly in a 4-to-6-cup gratin dish.
Pour the egg mixture over the berries, and place the gratin dish on a cookie sheet.
Bake for about 40 minutes, until just set.
Cool to room temperature.
Sprinkle the confectioners' sugar on top of the clafoutis, and serve it at room temperature.

- Pepin's Strawberry Clafoutis recipe
"Short Cut Cook" Jacques Pepin.

And more:
- Cherry clafoutis recipe - Telegraph (21 Mar 2014)

- Raymond Blanc's clafoutis recipe - Telegraph (08 Jun 2013).
Clafoutis is one of the great classics of French family cuisine.
Of course, my Mum created the best recipe.
This dessert is often featured both at Le Manoir and at Brasserie Blanc.
Ingredients
To butter and sugar the dish
10g unsalted butter, melted
2 tbs caster sugar
To macerate the cherries, mix:
450g ripe stoned cherries with 3 tbsp caster sugar and 3 tbsp kirsch (optional - you can use more!) for 2 hours
To make the batter
2 medium eggs, free range and organic
3 tbsp caster sugar
1/2 tsp vanilla essence, the best
20g plain flour
50g whole milk
75g whipping cream
1 pinch sea salt
20g unsalted butter, cooked to beurre noisette*
To finish the clafoutis: (optional)
10g caster sugar
Method
To line the baking dish
Pre-heat the oven to 180°C.
Brush the inside of a round cast iron or china baking dish (5cm deep x 20cm wide) with melted butter.
Add the caster sugar and move around the dish to coat the inside of the dish, shake off the excess.
To make the clafoutis
In a large mixing bowl whisk the eggs, caster sugar and vanilla essence or puree together until creamy.
Add the flour and whisk until smooth(*7) then slowly incorporate the milk, cream, salt and butter (beurre noisette).
Mix the batter with the cherries and their juices and pour into the prepared baking dish.
To cook the clafoutis
Bake in the pre-heated oven for 30–35 minutes.
The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean.
Sprinkle with caster sugar and serve just warm.
* Beurre noisette – this foaming butter will give a wonderful roundness to the dish and a nutty flavour to the dish.
The butter will start to foam at about 130C and will go hazelnut colour at about 150-160C.

- Raymond Blanc's clafoutis recipe - Telegraph

How to cook the perfect cherry clafoutis | Life and style | The Guardian

Flan may refer to any of the following:
In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often custard-based.
In the US, and in Spanish, flan is a creme caramel.
An egg-based savoury dish closely related to quiche.

20 cl of full fat cream,
40 gr of sugar,
2 eggs and
55 gr of flour.
Whisk all together, butter and sugar the baking dish, put pitted cherries on the bottom, pour the batter on top, bake in the oven for 35 min at 180C.
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- Pear Clafouti Recipe : Ina Garten : Food Network

- Larousse Cuisine - Clafoutis (in ru)