---------- 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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