Recipe - Fresh Cherry Flan

3 One half cup Sweet Ripe Cherries
One half cup Sugar
2 Egg Yolks
1 Whole Egg
One half cup Butter; melted
1 cup Flour
3 tablespoon Dark Rum
1 teaspoon Grated Lemon Zest
1 cup 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

Posted to MCRecipe Digest V1 #271

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

From: Bill Spalding billspa@icanect.net

NOTES : This recipe works equally well with any other fresh ripe fruit such
as blackberries, apricots, mangoes, etc.