Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long.

In a mixing bowl, combine the flour and sugar. Mix in the eggs and cream with a whisk. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the brandy.

In a small pot, scald the milk. Little by little, whisk the milk into the egg mixture.

Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes, or until the custard is just set in the center and lightly golden on top.

Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar.