Serves 6 to 8 (I divided my batter into 4 flan liners for easy distribution!)
1 to 1 1/2 cups cherries, pitted (yup! used my newly acquired cherry pitter! and I threw in a handful of soaked, drained dried cranberries!)4 eggs
1/3 cup honey
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup gluten free flour of your choice (I used all purpose)
powdered sugar (optional) (I choose to do without!)
Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired.
See A Mini Version HERE: