Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb; 50 g = 1.75 oz; 1 1/2 dl = 5/8 cup
Wash and pit the cherries. Puree in a blender with milk (1). Rub through a sieve.
Bring milk (2) and cream to a boil.
In a bowl combine eggs and sugar. Beat until light and lemon-colored.
Gradually stir in the hot liquid.
Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let cool.
Blend with pureed cherries. Freeze.
Rinse a stainless steel or marble surface with cold water.
Caramelize sugar in a small saucepan. Add the almonds and stir well.
Turn the pralin onto the cold surface and let cool. Chop finely with a knife.
Preheat oven to 180 oC (356 oF).
Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk, flour, cream, curd and vanilla seeds.
Beat the eggs and add to mixture. Stir in the kirsch.
Butter small gratin dishes. Fill with the mixture.
Bake for 25 minutes or until golden brown.
Scoop the ice-cream with two hot tablespoons and place in center of the flan. Dust with confectioner's sugar and sprinkle with pralin.
Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6