1 1/2 sweet cherries, pitted
1 cup milk
1/2 cup whipping cream
1/2 cup flour
4 eggs
1/2 cup sugar
1/8 tsp salt
1 tsp almond extract or kirsch
confectioner's sugar for dusting
Butter a 1 ½ quart baking dish with low sides.
Arrange the cherries in a single layer in the dish.
Combine the milk and cream in a saucepan and heat but do not boil. Remove from heat and use a whisk to add the flour a little at a time until well blended.
Wisk together the eggs, sugar and salt in a small bowl. Add the kirsch or almond extract and the heated milk mixture and pour over the cherries.
Bake 45-55 minutes, until browned and puffed, yet still soft I the center. A knife stuck into the center should come out clean.
Transfer to a rack and cool slightly before dusting with confectioner’s sugar. Serve warm. 4 servings.
Both the image and the recipe featured here are adapted from Chuck Williams: Simple French Cooking, (San Francisco, Weldon Owens, Inc., 1996)