600 g Jerte cherries
3 buns
6 eggs
6 tablespoons sugar
1/4 l milk
2 tablespoons Jerte cherry brandy
1/2 lemon grated skin
Caramel:
2 tablespoons sugar
2 tablespoons water
Glasé:
3 tablespoons sugar
2 tablespoons water

Bone the cherries and put in a pot with 3 tablespoons sugar and 2 water, cook for 5 minutes and drain. Prepare a caramel with the water and the sugar and put in small recipients. Beat eggs with sugar, add the milk, the Jerte cherry brandy and the lemon grating. Cut the buns into thin slices. Put in the small recipients some buns, some cherries and combine, finish with some buns. Pour the eggs-sugar-milk mixture and cook in the oven (preheated to 180ºC) and au bain marie until firm (about 35-40 minutes). Leave to cool and remove from its mould.