If you like berry pie, you will love this dessert. Though the name sounds fancy, this French dessert is not fussy at all. It’s sweet, but not overly sweet. The traditional version is a flan-like batter poured over black cherries and baked. This vegan version is based off of Julia Child’s traditional recipe, and I’m sure it’s just as tasty without the eggs and milk. Plant based milk and egg replacer work very well here, and the berries give it the slightly tart yet sweet flavor. Finished with powdered sugar on top, it makes a lovely presentation.
Directions
Using an oven safe dish or cast iron pan, you’ll want to warm the dish in the oven as the oven comes to temperature. Preheat oven to 350F. While that is warming, prepare your egg replacers and set aside for a few minutes to thicken. When the egg replacers are ready, add them to a blender with the milk, 1/3 cup of sugar, vanilla, salt and flour. Blend until smooth and frothy and set the batter aside. Remove the dish from the oven and grease the bottom and sides with the butter (careful not to burn your hands). Add a thin layer of the batter to the dish and let it sit for about a minute to set. Pour the berries over the thin layer of batter and sprinkle with the remaining 1/3 cup of sugar. Then pour the rest of the batter over the berries and smooth with a spatula. *Note: If using a baking dish instead of a cast iron pan, place the dish over a foil or parchment lined cookie sheet, as the fruit juices may bubble up over the dish and drip over it, making things a bit messy. Bake for 50 minutes until top is puffed and lightly browned. With a shaker, sifter or fine mesh sieve, sprinkle with powdered sugar before serving. Serve warm or room temperature.
