Cherry Flan

[Ness]

Since this is cherry season, might as well put up an uber-yummy recipe for cherry flan - soured cream turns into lovely custardy mixture.

1. line a cake tin (pref. one of the ones with a loose bottom) with short-crust pastry, no need to pre-bake, just prick the bottom with a fork a few times. keep it in the fridge til its ready.
2. mix 3 egg yolks with a half pint of soured cream, an ounce of caster sugar and a teaspoon of cinnamon. Easiest in a blender or with a hand-mixer.
3. pour the mixture into the pastry case and then place the stoned cherries in the mixture. Bung it in the oven at 190C for 20 mins.
4. After 20 mins it should have puffed up around the cherries, a bit like a soufflé.
5. Now sprinkle some light brown sugar on top and put it back in the oven for 15 mins. It should be nicely carmelised on top when its ready.
6. Scoff at will.

[Shirley]

ummmyummmyumyumyummmmmmmmmmmmmmmmm!!!!!!!

That sounds delicious. Now just got to find me some cherries!

[Chickpea]

Ooh, that does sound good. I wonder if it would work if I thawed out some of my cooked, frozen morello cherries and strained them off, instead of using fresh cherries? Couldn't hurt to try, I suppose.

[Ness]

I think it would probably work, but might be a bit soggier? At a pinch I've used tinned cherries and it's worked out fine. Ripe strawberries and worchesterberries work really well too.