1 lb fresh cherries pitted and halved
1 cup whole milk
1/3 cup heavy cream
1/2 cup flour
1/2 cup sugar
1 tsp lemon zest
1 tsp vanilla
1/2 tsp salt
Bakes well in 10″ springform pan or ramekins, I have also made this in a pie pan.
Mix milk and cream in saucepan. Simmer then set aside.
In a bowl mix eggs, flour, sugar, zest, vanilla and salt. Slowly whisk in the hot milk mixture.
Spread cherries in the bottom of your baking dish. Pour custard over cherries.
Bake in a 375 degree oven for 45-55 minutes (30 for ramekins)
This is delicious warm or cold. I have made this with blueberries, peaches, strawberries, and diced apples. There are endless variations. I think next time I will try maple syrup in place of the sugar, and pecans instead of fruit. If you use farm fresh eggs and milk from grass-fed cows this is actually a healthy food!