French · Dessert
Fresh Cherry Custard Cake
A French-style baked cherry clafoutis-cake, built on a light flan-like custard batter studded with fresh cherries and set in a small springform tin. Lightened to a thin batter with skim milk and a modest flour-starch structure rather than butter and cream, it keeps the soft, trembling custard texture of the classic while landing well under 250 calories a serving.
$1
12 minsPrep
33 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
167Calories
5.6gProtein
2.6gFat
30.1gCarbs
17.6gSugar
1.2gFiber
243mgSodium
94mgChol
0.8gSat Fat
193mgPotassium
57mgCalcium
1.1mgIron
0.4mcgVitamin B12
4.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Cherry Herbal Tea
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 170C and lightly grease a 10cm springform tin, then scatter the pitted, halved cherries evenly over the base.
2
In a bowl, whisk the egg with the sugar until pale, about 1 minute, then whisk in the skim milk and vanilla extract until smooth.
3
Sift the cake flour and cornstarch together into the egg mixture, add the lemon zest and salt, and whisk until just combined with no lumps.
4
Pour the batter gently over the cherries in the tin, making sure they stay in a single layer on the base.
5
Bake for 32-35 minutes until the custard is just set with a slight wobble in the centre and the top is lightly golden.
6
Cool in the tin for 10 minutes, then run a knife around the edge, release the springform ring, and let cool to just warm or room temperature before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g pitted, halved cherry
- 11 egg, beaten (50g)
- 2.1 oz60g skim milk
- 0.7 oz20g sugar white
- 0.8 oz22g sifted cake flour
- 0.1 oz3g vanilla extract
- 0.2 oz5g cornstarch
- 0.1 oz3g zested lemon
- 0 oz1g salt
