This simple dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.
Happy Friday everyone!! Before the summer comes to an end, I am trying to enjoy all my favorite summer fruits, especially cherries, watermelon and peaches. This cherry custard is a must, I just love the flavor and you'll be surprised how easy it is to make.
I used raw sugar as my sweetener, but Stevia or Splenda would work fine too. By the way, if you haven't read the Skinny on Sweeteners yet, I highly recommend it – a very informative article on a very confusing topic written by Heather K Jones, RD.
And speaking of pitted cherries, I am loving my new cherry pitter, from Amazon, it makes pitting cherries a breeze!
Cherry Custard
Skinnytaste.com
Servings: 4 • Size: 1 custard • Old Points: 4 pts • Points+: 4 pts
Calories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 g
Sodium: 204 mg
Ingredients:
- 1 1/3 cups of pitted cherries, sliced in half
- 2 large eggs
- 1/4 cup raw sugar
- 1/4 cup unbleached all-purpose flour, sifted
- pinch of salt
- 1/2 cup fat free milk
- 1 tsp vanilla extract
- powdered sugar for dusting
- baking spray
Directions:
Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
Whisk the eggs, sugar, salt, and flour together until smooth.
Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.
Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling. Cool on a wire rack.
When cool, dust with powdered sugar and serve.
Thanks for posting this! I was literally just searching for a dessert recipe to use up a bunch of fresh cherries I have for tonight. I'll definitely give this one a try!
ReplyDeleteI love when that happens!
DeleteYummy! Can cherries be substituted for other fruits in the same amount?
ReplyDeleteSure, you can use berries too.
DeleteI've always been kind of intimidated by custards but this looks easier than I thought!
ReplyDeleteIt's easy!
DeleteThis looks delicious Gina! I might have to make one for myself! :)
ReplyDelete:)
DeleteLOVE the color of your ramekins...mine are boring white. where do they sell colored ones? this looks yummy cannot wait to try these.
ReplyDeleteDiane
I found some ramekins at Target... Look in the generic target section with all the coffee cups and other ceramics. They sell individually, not in sets. I got larger ramekins in yellow and blue.
DeleteHome Goods! Also you can get lucky at TJ Maxx
DeleteI found some inexpensive sets at World Market in multiple pretty colors.
DeleteThis looks sooo good! Can I put this in another dish? What size do you suggest? 8 x 8 or a pie pan maybe?
ReplyDeleteI love that cherry pitter, it looks so easy. I still have to buy one and have therefore been using raspberries in substitute of cherries. And that whisk looks so colorful--my guess is Sur La Table??
ReplyDeleteCan't wait to try this recipe! I, too, just got a new cherry pitter! Mine does four cherries at a time so now I'm looking for more cherry recipes just to "oooh" and "awww" at how fast I can pit cherries now! Thanks for all your wonderful recipes - I've tried many and they have all been a success!
ReplyDeleteWow! I think this is the best cherry pitter I've seen to date. The cherry custard looks amazing!
ReplyDeleteYou are so amazing it blows my mind how do you do it?? You are so inspiring!
ReplyDeleteCould you use Rainer cherries instead?!
ReplyDeleteTry it-I bet it would be delicious!
DeleteThis looks amazing, I have a huge container of cherries in my fridge that I need to use - going to try this out tonight. Do you think I could use almond milk?
ReplyDeleteYum-I think almond milk sounds great with it! I think I'll try that just to see!
DeleteI use a straw to pit my cherries - but yours looks much nicer! Also - what size pan could I use if I don't have ramekins?
ReplyDeleteDo you have to use ramekins or can this be made in a small pan? Thank you for all the delicious/healthy recipes!
ReplyDeleteLOVE THAT CHERRY PITTER!!!!!
ReplyDeleteI don't have ramekins, do you think I could do this in a pie plate?
So quick and easy! I made this on my lunch break for tonights dessert, can't wait to try it!
ReplyDeleteCurious about the ramekin vs other pan issue AND whether or not you used a water bath with the ramekins (I couldn't really tell from the photo and didn't know if you left it out of the instructions b/c you assumed we would know to do that?). Thanks for another great one, Gina. I'm going to try this on Sunday. Mmmm.
ReplyDeleteI didn't use a water bath, if you want to use a large pan, I would double the recipe for 8.
DeleteI made this tonight to use up excess cherries. My husband and I both loved it. It took me a little longer to have the toothpick come out clean, but otherwise everything went as directed. The hubby recommends a scoop of butter pecan Haagen-Dasz to round it out! Thanks so much for sharing your recipes, Gina! They are awesome!
ReplyDeleteok, made this tonight in a pie plate with no water bath. Came out great. Took about 5 extra minutes to cook. Thanks for another wonderful recipe!!
ReplyDeleteI do not have ramekins. Wil try making in my 8x8 square.
ReplyDeleteThat cherry pitter looks so easy! And cherries have been everywhere this summer! Definitely makes me want to make some cherry cobbler or custard! :)
ReplyDeleteI have a whole bunch of cherries and some lovely ramekins I bought on impulse that my fiance has been begging me to use. This is perfect!
ReplyDeleteYummy! Thanks for always sharing delicious recipes. I use your site as reference if I like to try something new and healthy.
ReplyDeleteLooks wonderful! I love cherries! I need to pick up more today!!!
ReplyDeletelook amazing!
ReplyDeleteI have a similar recipe using mixed berries made in one larger dish made for 8 servings, you can follow this recipe and replace the berries with cherries. http://www.skinnytaste.com/2011/08/flaugnarde-of-mixed-berries-clafoutis.html
ReplyDeleteIf I wanted to substitute splenda for the sugar would it still be 1/4 cup?
ReplyDeleteDo you serve these at room temperature or chilled?
ReplyDeleteClearly I need to invest in some ramekins -- I've been putting it off, and keep seeing great recipes like this that convince me to buy them all over again. I may have to try this anyway (in a single dish), perhaps with berries instead.
ReplyDeleteWhat's the best way to reheat these, if you have leftovers?
ReplyDeleteHi,
ReplyDeleteDo you have a method for making it gluten free?
Thanks for all your great recipes
Lisa
I would sub in a gluten-free flour that doesn't contain xanthan gum. Personally, I have a favorite home blend...sweet white sorghum flour, white rice (fine-grind) flour, and tapioca starch that I will always try first. In this instance, 2 T., 1 T, and 1 T. I hasn't let me down yet! (Chris in Indiana)
DeleteCan you replace the raw sugar with Stevia?
ReplyDeleteCan you use egg beaters instead of eggs?
ReplyDeleteThis is so fun! And that cherry pitter is incredibly cool. I just added it to my Amazon wishlist.
ReplyDeleteThese look so good! And that cherry pitter looks amazing!
ReplyDeleteI've never seen a cherry pitter like that before. So neat. And I love your deep purple dishes!
ReplyDeleteI LOVED seeing you today. Thank you for a fabulous morning at the farmers market; I miss you already.
ReplyDeleteHave a great afternoon; I NEED to make this great dessert for my clients.
xox
I like this recipe a lot....I would like to try soaking the cherries in some kind of liquor...just a touch for flavouring but I'm not much of a drinker and am not familiar with the flavours of a lot of alcohol...something inexpensive and that I can buy in small portions...I know this ups the point count but wanna try it...suggestions?
ReplyDeleteAbsolutely delicious and healthy! Going to try this! Thank you so much!
ReplyDeleteJust as a helpful hint- I happened upon using the end of a medium-large funnel to pit the cherries! Worked like a charm :)
ReplyDeleteI have some peaches that need using...could I substitute peaches for the cherries here?
ReplyDeleteThis was delicious with peaches. Thanks Gina
ReplyDelete