Flan aux Cerises

Flan aux cerises - Cherry flan

I'm always on the lookout for quick and easy recipes using our homegrown fruit and eggs. This cherry flan, that I tried for the first time this week, fit the bill perfectly as we've got a glut of eggs and cherries at the moment. I will definitely be making it again, especially as it passed Ed's taste test - probably because it isn't too sweet or too rich.

Ingredients 

2 eggs lightly beaten

250g plain flour

100g caster sugar

2 sachets of vanilla sugar. These are readily available in France, but a vanilla pod stored in a jar of sugar will give the same effect. Use 2 tablespoons.

500ml of semi-skimmed milk

1 tablespoon of Pineau (our local aperitif but Cherry liqueur or Cognac will work)

500g stoned cherries (I'm sure raspberries will be delicious as well)

Butter a large ovenproof dish (I used two medium ones) and preheat the oven to Gas mark 6.

Gently warm the milk and Pineau to tepid and remove from the heat. In a mixing bowl add the flour, sugars and eggs and combine well. Slowly pour in the milk, mixing well and then add the cherries. Using a ladle pour the wet batter into the oven dish and bake for 45mins, or until set, but with a wobble.

Leave to cool before slicing and eating.

By far the easiest way to stone cherries is to invest in one of these. I've had one for years and although the plastic is showing signs of wear and tear I wouldn't want to be without it.