🇫🇷This French dessert is pretty and simple to make. You can taste custard and cake simultaneously, and it’s not overly sweet, so you can eat a slice for breakfast or in the afternoon ☕️. The classic version marinates the cherries for a little time in Kirsch, which is cherry brandy, but it’s not something I had around in my kitchen, so I guess I would have to do it again. I hope you try the recipe before the stone fruit season ends. ✨

Serves 4
Prep Time 15 min
Cook Time 40-45 min

🍒Ingredients
3 cups pitted fresh cherries
3 eggs
1 pinch of salt
1 cup granulated sugar
1/2 tsp vanilla extract
1 cup heavy cream
1/4 cup all-purpose flour, unbleached
Unsalted butter for the baking dish
Powder sugar for garnish

🍒Directions
Preheat oven to 350 degrees F.
Mix eggs, salt, flour, sugar, and vanilla. Gradually add the heavy cream to the batter and mix everything well.

Lightly butter four 5.5-inch Mini baking dishes. Add the cherries and the batter and bake for 40 to 45 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Dusted with powdered sugar and Enjoy!✨