---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Cherry Flan
 Categories: New text im, Cooking rig
      Yield: 1 servings
 
 
    3 1/2 c  Sweet Ripe Cherries
      1/2 c  Sugar
        2    Egg Yolks
        1    Whole Egg
      1/2 c  Butter -- melted
        1 c  Flour
        3 TB Dark Rum
        1 ts Grated Lemon Zest
        1 c  Milk
  :          Garnish--
  :          Powdered Sugar And Creme
  :          Fraiche*
  
  Carefully pit the cherries, leaving whole. Beat the
  sugar, egg yolks and egg together until smooth. Beat
  in 1/3 cup butter then the flour, rum, zest and milk.
  Batter should be very smooth. If desired, batter can
  be mixed quickly in a blender.
  
  Coat a 9 inch baking dish or pan with remaining
  butter. Arrange cherries on the bottom and pour the
  batter over. Bake in a preheated 400 degree oven for
  35 - 40 minutes or until golden brown and lightly
  puffed and set.
  
  Serve warm with a dusting of powdered sugar and a
  dollop or two of creme fraiche.
  
  *To Make Creme Fraiche:
  
  Add 3 tablespoons cultured buttermilk or 1 cup
  cultured sour cream to 2 cups heavy cream in a
  saucepan. Warm gently to about 90 degrees. Off heat
  and pour into a clean jar. Cover loosely and allow to
  sit at room temperature (75 - 80 degrees) for 6 - 8
  hours or overnight until cream is very thick. Stir
  gently, cover and refrigerate for up to 2 weeks. As it
  ages, creme fraiche will become more tart in taste.
  
  Yield: 6 to 8 servings
  
  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
  Reserved
  
  Recipe By     : COOKING RIGHT SHOW #CR9735
  
                                        Date: Thu, 31
  Oct 1996 09:35:11 -0500 (
 
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