We love making this French-style flan with cherries or halved apricots. But you can use all kinds of fruits. And using tea-infused milk adds a surprise flavor to the dish … imagine vanilla, almond-flavored custard. While I like to serve it slightly warm, this can be covered and kept a couple days in the refrigerator. Great for sharing with friends. ~ Alan
Cherry Clafoutis
A French-style flan
Ingredients
- 1 cup Milk (whole or 2%)
- 3 tsp Vanilla Island loose tea
- 1 Tbls Butter (or an oil spray)
- 2 cups Cherries, pitted and halved
- 1/2 cup Sugar
- 4 large Eggs
- 1/2 cup Half and half
- 3/4 cup All-purpose flour
- 1/4 tsp Salt
- Powdered sugar for sprinkling on top
Instructions
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A day ahead, pour milk into a jar. Add 3 tsp Vanilla Island loose tea, cover and place in fridge overnight (at least 8 hours). The next day, strain loose tea out and set infused milk aside. Discard tea leaves.
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Preheat the oven to 350° F.
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Butter or spray a 10" Pyrex pie pan.
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In a large mixing bowl, whisk sugar, eggs, tea-infused milk, half and half, flour and salt until well blended without lumps. (Can also use a blender.)
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Place buttered pie plate on a sheet pan. Add the prepped cherries to the buttered pan. Carefully pour milk mixture over fruit.
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Place in oven and bake at 350º F for 40-45 minutes. The edges will brown and lift out of the pan. Check doneness by jiggling the pie pan to see if it is set in the middle.
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Remove and let cool for 20-30 minutes. The edges will relax and slide back into the pie pan.
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Dust the top with powdered sugar, slice and serve.
Recipe Notes
While we like to use our glass pie pan, you can use any flat shallow plan. Your bake time may be different. Check it often until center doesn't jiggle. You can also use individual ramekins. Again, check often as the cook time will be different. This is a fun way to serve as everyone gets a nice dish of dessert.
