cream, half-and-half, milk of various fat profiles, water, almond milk, coconut milk.....seems like the liquid ingredients have endless variety!
Some people say one is better than another. They're probably all just fine--depending on what texture/consistency you're looking for.
So, what's the science say? Would you adjust the number of eggs or dry ingredients based on which liquid(s) you're using--and if so, why? How do these affect the end results? What impact does the amount of fat have (aside from calories) on taste, texture, firmness, etc.?
I don't want to have to bake a dozen clafoutis to test out the options; help me out with some baking wisdom.