A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.

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  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.

  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.

  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts

195 calories; protein 4.9g; carbohydrates 32.4g; fat 2.7g; cholesterol 72.2mg; sodium 116.2mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2013
I wouldn't say that this is the prettiest dessert I've ever made but we were happy with the way it turned out. The texture definitely is firm custard and we enjoyed it more cold than warm (just personal taste preference). Read More
(11)

Most helpful critical review

Rating: 2 stars
10/12/2019
Followed the recipe exactly and it turned out weird. Never really puffed up and tasted like a under cooked pancake. No one ate it so I gave it to the squirrels and birds. Not sure what happened but I would not recommend it. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/03/2013
I wouldn't say that this is the prettiest dessert I've ever made but we were happy with the way it turned out. The texture definitely is firm custard and we enjoyed it more cold than warm (just personal taste preference). Read More
(11)
Rating: 5 stars
09/13/2013
I can't get cherries here or a good brandy so I made this with canned peaches and Golden Rum. I cut the sugar back a little since the peaches were in heavy syrup and very sweet. It turned out very well and the custard set up perfectly. Tasted best warm and this was a very good easy recipe. We'll be enjoying this often. Thanks for posting. Read More
(3)
Rating: 5 stars
05/31/2015
It turned out great! It was custardy and light. It was as easy to make as explained in the directions but used slightly less sugar. Read More
(2)
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Rating: 5 stars
07/25/2016
I did not make any changes my husband and I loved it. I like it more for a breakfast than for dessert. I served it to guests (after dinner-chicken Marsala) they ate it with whipped cream. I like it without anything extra on it. I will try it with peaches next time. Read More
(2)
Rating: 5 stars
02/22/2016
OH MY GIDDY AUNT is this stuff good. I made it with thawed cherries expressed the juice out a bit so they would absorb the brandy a bit better and used a sifter for the confectioner's sugar to evenly apply for a finished look. It did not make it through the day. I was informed that I had to make another. IMMEDIATELY! I can't believe how easy it was to throw together - just assemble all your ingredients and you're almost done! It's good warm cold with a dollop of whipped cream served with a heaping tablespoon of vanilla ice cream or drizzled with a bit of blackberry sauce. Make it 'company fancy with a few fresh or maraschino cherries and a sprig of mint as shown or just with the confectioner's sugar. Read More
(1)
Rating: 5 stars
09/30/2015
Made this as written and then with several other combinations of canned/fresh/frozen fruit and different liqueurs. Can't seem to find a bad version! (Not that I want to.) This has become my "go to" recipe for a delicious, easy, and, pretty dessert. Thanks for the recipe! Read More
(1)
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Rating: 5 stars
12/03/2015
I find that it is a nice balance of sweet and tart. Read More
Rating: 2 stars
10/12/2019
Followed the recipe exactly and it turned out weird. Never really puffed up and tasted like a under cooked pancake. No one ate it so I gave it to the squirrels and birds. Not sure what happened but I would not recommend it. Read More
Rating: 5 stars
08/31/2016
Came out great so easy to make Read More
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