Courtesy of Kids Cook French, Quarry Press.

Serves 8.

1 tablespoon unsalted butter

2 eggs

2 egg yolks

½ cup all-purpose flour

4 tablespoons sugar

½ teaspoon kosher salt

1 & ½ cups heavy cream, divided

1 teaspoon vanilla extract

8 ounces cherries, pitted (frozen)

Preheat the oven to 375 degrees F. Coat a 9-inch glass pie pan with the butter. Beat together the 2 eggs and 2 egg yolks as you would for an omelet. Combine the flour, sugar, and salt in a medium mixing bowl.

Add ¾ cup of the cream to the dry mixture and whisk until smooth. Add the remaining cream and mix.

Stir in the eggs, egg yolks, and vanilla. Whisk until smooth.

Pour the batter into the buttered pie dish and arrange the cherries evenly in the batter. Place the pie dish on an ovenproof tray and bake for approximately 40 minutes until puffy and golden brown on the edges.

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