French · Dessert
Baked Cherry Custard
A lightened French-style baked custard where whole cherries sit beneath a delicate egg custard set with skim milk and a touch of almond flour, baked gently in a water bath until just firm. The sugar is cut back hard and bulked with cornstarch and almond flour for body, so the dessert stays silky and fruit-forward rather than rich, finishing at well under 130 calories a dish.
$1
15 minsPrep
30 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
173Calories
8.4gProtein
5.1gFat
24gCarbs
18gSugar
2.1gFiber
84mgSodium
94mgChol
0.9gSat Fat
316mgPotassium
108mgCalcium
0.9mgIron
0.5mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea with Honey
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (320°F) and lightly butter-spray or wipe 2 individual 180ml baking dishes.
2
Scatter the pitted, halved cherries evenly across the base of the two dishes.
3
Whisk the skim milk, egg and egg white together in a bowl until fully combined.
4
Whisk in the sugar, cornstarch, vanilla extract, almond flour and ground cinnamon until the cornstarch is fully dissolved with no lumps.
5
Strain the custard mixture through a sieve directly over the cherries in each dish, dividing it evenly.
6
Place the dishes in a roasting tray and pour hot water into the tray to come halfway up the sides of the dishes (a bain-marie).
7
Bake for 28-32 minutes until the custard is just set with a slight wobble in the centre and lightly golden on top.
8
Carefully lift the dishes out of the water bath and let them cool on the counter for 10 minutes.
9
Chill for at least 1 hour before serving so the custard fully sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g pitted, halved cherry
- 3.9 oz110g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.5 oz14g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz3g vanilla extract
- 0.4 oz10g almond flour
- 0 oz1g cinnamon ground
