Vegan Clafouti à la Liqueur

[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...

...basically you follow the master recipe above...but first you let the cherries stand for an hour or so in the kirsch and sugar...and then use part of that liquid for part of the milk in the batter...

...start with the 1/4 inch layer of batter...then add the marinated cherries...

...then top with the rest of the batter and bake...

...the texture is like a soft pancake...not like the pudding that I usually associate with the word 'flan'...

...really, really delicious...I think I like this version with the kirsch even better...

Substitutions:

Earth Balance for Butter
Soy Milk for milk
Flax Seed Goo for Eggs

Recipe here: Mastering the Art of French Cooking p. 656