[Cherry Flan with Liqueur]
...there's really nothing new about this recipe...it's just the VEGAN CLAFOUTI with some extra kirsch or cognac...my bottle of kirsch has some age on it...having been bought in 2010 for this impressive recipe...and then rarely used since...a strong cherry flavored liqueur is just not something we have very often...but I don't really think kirsch goes bad...and we keep it in the freezer...it remains liquid all the time...amazing science...
Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs
Recipe here: Mastering the Art of French Cooking p. 656