yields 12 X 4 oz ramekins (buttered and sugared)
6 whole eggs
1 vanilla bean cut in half
1.5 cups sugar (6 oz)
3/4 cup flour (3 oz)
1.5 cups cream
1.5 cups milk
1/2 Pound Pitted Bing Cherry
In a big bowl, mix sugar and flour and whisk eggs with both, scrape the vanilla bean specs into the bowl, whisk in the cream and milk, strain through fine mesh. Let rest for at least an hour.
Using soft butter lather all the ramekins. Put 3 tablespoon of sugar in one ramekin and rotate the dish until the inside is all coated with sugar. Tap the remaining sugar in the next dish. Repeat until all ramekins are sugar coated.
Stir the batter very well before adding to ramekins. Drop in all the cherries pretty evenly.
Bake at 375 Degrees for about 35 to 45 minutes. Let cool and serve. (Can also be unmolded and served on a plate)
© Thierry Rautureau 2018
Chef In The Hat™