Once we started having chickens and ducks there were lots of eggs around. Our duck eggs are really great for baking since they are really rich, and go great in a dish inspired by Food & Wine July 2018 edition of a dessert- baked in cast iron, and incorporated the cherries from our new trees!

INGREDIENTS

2 tbsp unsalted butter
5 large eggs (mix chicken and duck eggs)
¾ cup granulated sugar
¾ cup half and half
¼ cup plus 2 tbsp whole wheat flour
1 tsp vanilla extract
1 tsp lemon zest
½ tsp kosher salt
12 oz fresh cherries pitted
½ cup chopped walnuts or pecans
Powdered sugar for dusting
DIRECTIONS

  1. Preheat the oven to 350 degrees F.  Place butter in a 12” cast iron skillet and heat skillet in the oven until butter is melted, about 10 minutes.
  2. Combine eggs, granulated sugar, half and half, flour, vanilla, lemon zest, and salt in a blender until very smooth.  Pour batter into a hot skillet and immediately arrange cherries and nuts on top.
  3. Bake until custard is set, about 30 to 35 minutes.  
  4. Remove from the oven and rest for 15 minutes.
  5. Dust with powdered sugar and serve immediately.