French · Dessert
Cherry Custard Bake
A lightened French-style baked custard set over a bed of fresh cherries, using skim milk and whole egg plus egg white in place of cream and yolks to keep the dish delicate rather than rich, finished with a few warm cherries spooned over the top just before serving.
$1
15 minsPrep
33 minsCook
108 minsTotal
MediumLevel
Nutrition per serving
143Calories
8gProtein
2.7gFat
21.5gCarbs
17.2gSugar
1gFiber
95mgSodium
95mgChol
0.7gSat Fat
284mgPotassium
118mgCalcium
0.7mgIron
0.6mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Crème de Cassis Mixer
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (320°F) and set two 180ml ramekins in a deep roasting tray.
2
Scatter the 70g of pitted cherry halves evenly across the base of the two ramekins.
3
Warm the skim milk in a small pan until just steaming, do not boil.
4
Whisk the egg, egg white and sugar together in a bowl until pale, then whisk in the cornstarch until smooth.
5
Pour the warm milk slowly into the egg mixture, whisking constantly, then stir in the vanilla extract.
6
Strain the custard through a sieve directly over the cherries in the ramekins to remove any lumps.
7
Pour hot water into the roasting tray to come halfway up the sides of the ramekins to create a water bath.
8
Bake for 30-35 minutes until the custard is just set with a slight wobble in the centre.
9
Remove the ramekins from the water bath and cool to room temperature, then chill for at least 1 hour.
10
Top each custard with the warmed reserved cherries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.5 oz14g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz4g vanilla extract
- 2.5 oz70g pitted, halved cherry
- 0.7 oz20g pitted, halved, warmed with a little juice cherry
