4525 Flan de Cerises à la Danoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a buttered flan ring with good Short Paste. Fill it with stoned fresh cherries when in season or well drained canned cherries; in either case the cherries should previously be sprinkled with spiced sugar.

Place in a basin, 60 g (2 oz) sugar, 60 g (2 oz) softened butter, 60 g (2 oz) ground almonds and 1 egg; mix together well.

Cover the cherries with this mixture filling it to the top of the flan then cook in a moderate oven. Allow to cool.

Brush the surface with redcurrant jelly then glaze it with some rum-flavoured water icing.