Prep 15 mins
Cook 35 mins
This a Provencal recipe from the New York Times. I live in WA state where we have Bing Cherries, and I can't wait to try this recipe. New York Times (9.3.03)
- 30 large cherries, about
- 1 cup flour
- 2 tablespoons cornstarch
- 1⁄4 cup sugar, more for sprinkling
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- Heat oven to 400 degrees.
- Butter a 9-inch round glass dish or an 8- to 10-inch ovenproof skillet, preferably nonstick.
- Pit about half the cherries, and arrange them, with unpitted cherries, in dish.
- Combine flour, cornstarch and sugar in a bowl.
- Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.
- Pour over cherries.
- Sprinkle with a little more sugar and dot with butter; put in oven.
- Bake until puffy and firm, about 25 to 35 minutes.
- When done, let rest on a rack for a few minutes, then invert onto a plate.
- Sprinkle with a little more sugar and serve warm.
Yummy! I was trying to use up some cherries in my frig, and this was the perfect dessert for that! I'm just thinking about another piece tomorrow night with a nice cup of hot tea...great comfort food after work!
Perfect for when you only have the basics in your larder. Just stodgy enough to be comforting but not overly so. Also Surpising low in fat. Printed out and filed for much further use!
Easy and delicious. I will definitely make this again.