1 tbsp Melted Butter
1 1/2 cups cherries, pitted
1/3 cup honey
1 tbsp sugar
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup flour or gluten free flour
powdered sugar for dusting
Preheat oven to 350F.
Butter an 8-inch round pie tin and sprinkle with 1 tablespoon of the sugar. Place pitted cherries in pie tin.
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Carefully pour over the cherries. Bake for 30-40 minutes until golden brown and custard is just set – a toothpick or knife should emerge relatively clean. Be careful not to overcook you want the custard to be “custardy”!
Dust with powdered sugar and serve at room temperature.