← Nouns Cooking · French

Ingredients

• 500 g Fresh cherries, stalks removed (pitted or not, see tips)
• 15 g soft butter, for the dish
• 1 tbsp sugar, for the dish
• 3 large eggs
• 80 g Sugar
• 60 g Plain (all-purpose) flour
• 1 pinch Salt
• 300 ml whole milk
• 1 tsp Vanilla extract
• ¼ tsp Almond extract (optional)
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Butter a 23–25 cm shallow baking dish, sprinkle with the tablespoon of sugar and spread the cherries over the base.
2. Whisk the eggs and sugar together until pale, then whisk in the flour and salt until smooth. Gradually whisk in the milk, vanilla and almond extract to make a thin, lump-free batter.
3. Pour the batter over the cherries and bake for 35–40 min, until puffed, golden at the edges and just set in the middle when you give it a nudge.
4. Cool for 15 min (it will sink, which is normal), dust with icing sugar and serve warm.

Tips

• In the Limousin the cherries go in with their stones, which add a faint almond flavour; warn your guests, or pit them first.
• Out of season, use plums, apricots or blackberries; with other fruit it is called a flaugnarde.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Serious Eats