2 cups whole milk
2/3 cup sugar
1 vanilla bean, split and seeds scraped out
pinch salt
3 whole eggs
1/3 cup plus
1 tablespoon all-purpose flour
1 tablespoon unsalted butter
2 cups haskaps, washed and picked over for stems
¼ cup sugar for topping

Preheat oven to 425F. Butter a 10-inch ceramic quiche mold or pie dish.

In a small saucepan, combine milk, 2/3 cup sugar, vanilla bean and seeds, salt, and butter. Place over medium heat and stirring to dissolve the sugar, heat to just under a boil.

While the milk mixture is heating, break 1 egg into a bowl, add the flour gradually and whisk until free of lumps. Add the remaining 2 eggs and whisk until smooth.

Remove the pan from the heat and slowly ladle the hot milk mixture into the egg mixture, whisking constantly. Pour into the mold and add the fruit, making sure that it is evenly distributed. Place the pan on a shelf in the middle of the oven.

Bake the clafoutis until it is just set in the centre and slightly puffed and browned around the edges, 30 to 35 minutes. Remove it from the oven, turn up the temperature to 500F. Evenly sprinkle the 1/4 cup sugar over the top. Return the clafoutis to the oven for 5 to 10 minutes to caramelize the sugar. Watch carefully as it will darken quickly. Remove from oven and let cool on a wire rack for at least 15 minutes before slicing. Serve the clafoutis warm or at room temperature.