A custardy delicious fresh dessert that is simple to make and delightful to serve. You can use any kind of fruit – cherries and berries are wonderful as are sliced peaches or halved plums or figs. Use whatever is in season. You can bake it a tart pan or pie plate, but a cast-iron skillet gives it a pretty browned edge.
Heat the oven to 400°F. Coat a 10-inch cast-iron skillet with the melted butter and sprinkle with a bit of sugar.
Whisk milk, sugar, eggs, and vanilla until smooth.
Whisk flour into the wet ingredients, mixing until smooth (I like to use a blender to make it velvety smooth). Pour the batter into the skillet and top evenly with the fruit.
Bake until a knife comes clean in the center, about 50 minutes.
Cool for about 15 minutes and sprinkle with powdered sugar. Best served warm.