Clafoutis (cherry flan with ice-cream and pralin, jura)

------------------------------CHERRY ICE-CREAM------------------------------
    300 g  Cherries
  1 1/2 dl Milk; (1)
  1 1/2 dl Milk; (2)
      2 tb kirsch
      4    Egg yolks
     80 g  Granulated sugar
      2 dl Whipping cream

-----------------------------------PRALIN-----------------------------------
      4 tb Granulated sugar
      4 tb Ground almonds

------------------------------------flan------------------------------------
    700 g  Cherries
     50 g  Granulated sugar
      2 dl Milk
      2 tb Sifted flour
    100 g  Curd cheese
  1 1/2    vanilla beans
           - seeds scraped
      2    Eggs
      3 tb kirsch
     10 g  butter

------------------------------------DUST------------------------------------
           Confectioner's sugar
 
  Clafoutis, Cherry flan with Cherry Ice-Cream and Pralin (Jura)
  
  Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb;
  50 g = 1.75 oz; 1 1/2 dl = 5/8 cup
  
  Ice-Cream
  
  Wash and pit the cherries. Puree in a blender with milk (1). Rub through a
  sieve.
  
  Bring milk (2) and cream to a boil.
  
  In a bowl combine eggs and sugar. Beat until light and lemon-colored.
  
  Gradually stir in the hot liquid.
  
  Return to saucepan. Beat over low heat until it thickens. Do not boil ! Let
  cool.
  
  Blend with pureed cherries. Freeze.
  
  Pralin
  
  Rinse a stainless steel or marble surface with cold water.
  
  Caramelize sugar in a small saucepan. Add the almonds and stir well.
  
  Turn the pralin onto the cold surface and let cool. Chop finely with a
  knife.
  
  flan
  
  Preheat oven to 180 oC (356 oF).
  
  Wash and pit the cherries. Transfer to a mixing bowl. Stir in sugar, milk,
  flour, cream, curd and vanilla seeds.
  
  Beat the eggs and add to mixture. Stir in the kirsch.
  
  butter  small gratin dishes. Fill with the mixture.
  
  Bake for 25 minutes or until golden brown.
  
  Finish
  
  Scoop the ice-cream with two hot tablespoons and place in center of the
  flan. Dust with confectioner's sugar and sprinkle with pralin.
  
  Peter Buehrer, The New Swiss Cuisine, Medon Verlag, ISBN 3-906994-06-6