Chef: Patrick Mulvaney
Serves: 2 people
4 Tbsp Kirsch (clear, colorless fruit brandy)
1 lb fresh cherries, pitted
3.5 Oz. milk
1/2 Cup cream
1/4 tsp vanilla
5 Oz. superfine sugar
2 Tbsp All purpose flour
Butter and superfine sugar for greasing and sprinkling
Sprinkle kirsch over cherries and let macerate.
Combine milk, cream and vanilla in a small sauce pan, bring just to a boil and remove from heat.
Whisk eggs and sugar in bowl until light yellow and creamy.
Stir in flour and salt until just smooth.
Temper warm eggs into mix, being careful not to scramble.
Grease an ovenproof dish (we used individual ramekins, put in a layer of cherries and pour the batter over)
Bake at 350 for 25min or until a toothpick inserted in the dough comes out clean.
Serve warm with sweetened crème Fraiche, whipped cream or your favorite ice cream.