Years ago, when this recipe was first made, the cherry pits were left in the dish, giving an almond-like flavor when baked. For our variation, we replaced the pits with almond extract.
Makes 6 to 8 servings
- 1½ cups (360 grams) heavy whipping cream
- ½ cup (63 grams) all-purpose flour
- ⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- ¾ teaspoon (2.25 grams) kosher salt
- 3 large eggs (150 grams)
- 2 teaspoons (8 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- 3 cups (339 grams) pitted fresh cherries
- Garnish: confectioners’ sugar
- Preheat oven to 350°F (180°C). Lightly spray a 7-cup baking dish with cooking spray.
- In a large bowl, whisk together cream, flour, ⅓ cup (67 grams) granulated sugar, salt, eggs, and extracts. Let stand for 10 minutes.
- Pour batter to a depth of ¼ inch into prepared pan (set aside remaining batter), and bake for 10 minutes.
- In a medium bowl, toss together cherries and remaining 2 tablespoons (24 grams) granulated sugar. Place cherries on top of baked custard. Stir remaining batter, and pour over cherries. (You don’t want to whisk the batter, because this forms bubbles on top of the custard when baking.)
- Bake until soft and set in center, about 30 minutes. Let cool for 20 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or cold.