Added by patricia.peixe | Thu 27 Jan 2011 @ 18:24
Tradition dictates that the cherries are used with their lump. However, I like to make mine with pitted cherries (so I don\'t end up with one tooth missing!).
Serves 1 large refractory or 8 individual ones
3 teaspoons vanilla sugar
A pinch of salt
200ml double cream
80g butter, melted
Powdered sugar to taste
Pitting the cherries (there is a proper tool for this task, can be found in supermarkets).
Pre-heat the oven to 180 į C. Grease a glass or ceramic refractory with butter and sprinkle with sugar. Put in the cherries.
Beat the eggs with sugar and vanilla sugar. Add the flour and salt and beat until mixture is fluffy. Add the milk and the cream and mix well. Later add the melted butter (must be at room temperature) and mix until a homogeneous mixture. Gently pour the batter over the cherries previously prepared.
Bake until cooked through (when it is golden and firm in center). Remove from oven and let cool, serve warm dusted with powdered sugar.