Fresh Cherry Flan

---------- Recipe via Meal-Master (tm) v8.04

Title: Fresh Cherry Flan
Categories: New text im, Cooking rig
Yield: 1 servings


3 1/2 c Sweet Ripe Cherries
1/2 c Sugar
2 Egg Yolks
1 Whole Egg
1/2 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 1/3 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

Date: Thu, 31
Oct 1996 09:35:11 -0500 (

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