Cherry Flan


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Tart cherries, almonds, and rum combine in this Cuban-inspired dish.

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  • 1 8-inch pastry shell
  • 1 qt. stoned cherries
  • 3/4 C. sugar
  • 1/2 tsp. mace
  • 6 Tbs. softened butter
  • 6 Tbs. sugar
  • 1/2 C. finely ground almonds
  • 2 eggs
  • 3 Tbs. jelly (gooseberry, currant, apricot for glaze)
  • 1 tsp. rum

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Allow cherries, sugar, and mace to soak together 1/2 hour. Fill pastry shell with the cherries. Mix together the butter, sugar, almonds, and eggs and cover cherries with the mixture. Cook in a 375 degree oven until lightly browned on top. After the flan is cool, glaze with the jelly and rum which have been melted together.

A Matter of Taste by Sylvia Windle Humphrey

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