French · Dessert
Country Cherry Custard Bake
A lightened country-style baked custard built on skim milk and whole egg plus extra egg white for structure without the cream, studded with whole cherries baked into the base and finished with a whisper of cinnamon. Each ramekin bakes gently in a water bath to a soft, spoonable set, landing at a genuinely low calorie count without losing the custard's silky texture or fruit-forward character.
$1
12 minsPrep
38 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
134Calories
7.5gProtein
2.6gFat
20.2gCarbs
18.7gSugar
0.9gFiber
90mgSodium
94mgChol
0.7gSat Fat
236mgPotassium
109mgCalcium
0.6mgIron
0.6mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Herbal Tea
local
Normandy Cider
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160C (325F) and set a kettle of water to boil for the water bath.
2
Pit and halve the cherries, then divide them evenly between the base of two 180ml ramekins.
3
Whisk the skim milk, whole egg, egg white, sugar and vanilla extract together in a bowl until the sugar dissolves but the mixture is not frothy.
4
Pass the custard through a sieve to remove any egg strands, then pour gently over the cherries in each ramekin, dividing evenly.
5
Dust the surface of each custard lightly with the ground cinnamon.
6
Place the ramekins in a deep baking dish and pour boiling water into the dish to come halfway up the sides of the ramekins.
7
Bake for 35-40 minutes until the custards are just set with a slight wobble in the centre.
8
Lift the ramekins from the water bath and cool to room temperature, then chill for at least 2 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0.8 oz22g sugar white
- 0.1 oz3g vanilla extract
- 2.1 oz60g pitted, halved cherry
- 0 oz1g cinnamon ground
