Cherries dot this custardlike French dessert baked in a skillet. Serve it warm with a dollop of creme fraiche.

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Ingredients

Directions

  • Preheat oven to 375°. Butter a 10-inch oven-going skillet, six mini cast-iron skillets or au gratin dishes, or six 6- to 8-ounce ramekins or custard cups with the softened butter; set aside. In a blender, combine eggs, granulated sugar, milk, cream, flour, orange juice, orange zest, almond extract and salt. Blend until smooth.

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  • Arrange cherries in the prepared skillet. Carefully pour batter over berries. Bake for 10 minutes. Reduce oven temperature to 350°F and bake for 25 to 30 minutes more (20 to 25 minutes more for smaller pans) or until filling is set and top is golden brown.

  • Sprinkle with powdered sugar and serve warm with creme fraiche.

*To use frozen berries:

Arrange frozen cherries on a baking sheet lined with paper towels. Thaw for 10 to 15 minutes (berries will not be fully thawed). Transfer to skillet, trying not to break cherries.

Nutrition Facts

349 calories; 18 g total fat; 149 mg cholesterol; 174 mg sodium. 41 g carbohydrates; 6 g protein;

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