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Recipe · Auvergne
Millard auvergnat aux cerises
Auvergne cherry millard
⏱ 55 minServes 8Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
600 g (21 oz)dark cherries
4whole eggs
120 g (4 oz)superfine sugar
100 g (3½ oz)all-purpose flour
500 ml (2 cups)whole milk
30 g (1 oz)unsalted butter
1 pinchfleur de sel (flaky sea salt)
- 600 g (21 oz) dark cherries
- 4 whole eggs
- 120 g (4 oz) superfine sugar
- 100 g (3½ oz) all-purpose flour
- 500 ml (2 cups) whole milk
- 30 g (1 oz) unsalted butter
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, butter the baking dish generously and spread the black cherries in a single layer.
- Crack the eggs into the bowl, add the granulated sugar and pinch of fleur de sel and whisk hard until pale and foamy.
- Gradually whisk in the sifted flour to avoid lumps, until smooth and thick.
- Gradually whisk in the whole milk until smooth and runny, like slightly thick crêpe batter.
- Gently pour the batter over the cherries to cover, then dot with a few knobs of butter.
- Bake 35 min until golden and set in the center, then let cool slightly, sprinkle with sugar and serve warm or cold.
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