1 Tablespoon Melted Unsalted Butter
1 Tablespoon Granulated Sugar
3 Cups Ripe Cherries, Pitted and Cut in Half
½ Cup Granulated Sugar Plus Extra for Coating Ramekins
1 Tablespoon Lavender Sugar (Optional)
6 Tablespoons All-Purpose Flour
½ Teaspoon Fine Sea Salt
1/8 Teaspoon Freshly Grated Nutmeg
3 Large Eggs
1½ Cups Heavy Cream
1 Teaspoon Pure Vanilla Extract
Crème Fraiche for Garnish
Preheat oven to 375°. Brush eight 3” ceramic Ramekins with the melted butter and sprinkle granulated sugar evenly in the each ramekin being sure to coat the sides and bottom.
Distribute the cherries evenly among the ramekins.
In a small bowl combine the ½ cup granulated sugar, Lavender sugar, flour, sea salt and nutmeg.
In the bowl of a standing mixer beat the eggs until light and fluffy, about 6 minutes. With the mixer speed on low, gradually add sugar/flour mixture and heavy cream in thirds, beginning and ending with the sugar/flour mixture and mix until completely incorporated. Gently blend in the vanilla.
Pour the mixture over the cherries and bake for 30 minutes, until the custard is firm and has taken on a light golden color.
Serve warm or at room temperature with a dollop of crème fraiche.