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Bing Cherry Flan Bing Cherry Flan
In central France, this custardy fruit dessert is known as clafoutis (pardon my language).
It can be made with a variety of fresh fruits, but plump,
glossy dark sweet cherries are the traditional first choice.


Vegetable oil cooking spray
2 cups dark sweet cherries, stemmed and pitted
2 tablespoons kirsch or brandy
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
1 large egg
2 large egg whites
1 1/2 cups evaporated skim milk
1 teaspoon vanilla
2 tablespoons powdered sugar

Spray a 10-inch quiche dish or other shallow 1 1/2-quart baking dish
with cooking spray. Spread cherries in dish; drizzle with kirsch and set aside.
In a medium-size bowl, mix flour, granulated sugar, and nutmeg.
Beat in egg, then egg whites; gradually stir in milk and vanilla. Pour egg
mixture over cherries.
bake in a 350 degree oven until custard is puffed and golden brown, and a knife
inserted in center comes out clean (about 45 minutes). Let cool slightly, then sift
powdered sugar over top. Cut into wedges and serve warm.

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