Fresh cherry flan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg Yolks | |
| 1 | Whole Egg | |
| Date: Thu, 31 Oct 1996 09:35:11 | ||
Directions
3½ c Sweet Ripe Cherries
½ c Sugar
½ c Butter -- melted
1 c Flour
3 TB Dark Rum
1 ts Grated Lemon Zest
1 c Milk
: Garnish--
: Powdered Sugar And Creme : Fraiche*
Carefully pit the cherries, leaving whole. Beat the sugar, egg yolks and egg together until smooth. Beat in ⅓ cup butter then the flour, rum, zest and milk. Batter should be very smooth. If desired, batter can be mixed quickly in a blender.
Coat a 9 inch baking dish or pan with remaining butter. Arrange cherries on the bottom and pour the batter over. Bake in a preheated 400 degree oven for 35 - 40 minutes or until golden brown and lightly puffed and set.
Serve warm with a dusting of powdered sugar and a dollop or two of creme fraiche.
*To Make Creme Fraiche:
Add 3 tablespoons cultured buttermilk or 1 cup cultured sour cream to 2 cups heavy cream in a saucepan. Warm gently to about 90 degrees.
Off heat and pour into a clean jar. Cover loosely and allow to sit at room temperature (75 - 80 degrees) for 6 - 8 hours or overnight until cream is very thick. Stir gently, cover and refrigerate for up to 2 weeks. As it ages, creme fraiche will become more tart in taste.
Yield: 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9735 ~0500 (