Cherry Custard

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This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.Cherry Custard

 

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!

This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.
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Cherry Custard

4
5
4
SP
156 Cals 5.5 Protein 27.8 Carbs 2.6 Fats
Prep Time: 15 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dessert
CUISINE: American
This simple Cherry Custard dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

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

Instructions

  • 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.

Nutrition

Serving: 1custard, Calories: 156kcal, Carbohydrates: 27.8g, Protein: 5.5g, Fat: 2.6g, Saturated Fat: 1g, Cholesterol: 93.5mg, Sodium: 204mg, Fiber: 1.3g, Sugar: 8.8g
Blue Smart Points: 4
Green Smart Points: 5
Purple Smart Points: 4
Points +: 4
Keywords: Cherry Custard, cherry custard pie, cherry desserts, cherry pie, french cherry custard pie

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60 comments

  1. I made this tonight and it was so good!  Already had it mixed up and realized I was out of vanilla, so I substituted rum extract and that worked well, too!

  2. You can sub equal amounts of Splenda Brown Sugar to Raw Sugar. Same goes for regular brown sugar.

  3. Wonderful recipe! I was looking for a lower calorie custard dessert that did not compromise on taste, and this came out splendid! I didn’t have cherries so I used figs and it came out beautiful. Thank you very much

  4. These look great! Do you think the same technique would work with scallops? My husband is allergic to shrimp so I'd love an option we can both enjoy!

  5. I simply must get that cherry pitter! I adore fresh cherries. Thank you!

  6. This was delicious with peaches. Thanks Gina

  7. I have some peaches that need using…could I substitute peaches for the cherries here?

  8. Just as a helpful hint- I happened upon using the end of a medium-large funnel to pit the cherries! Worked like a charm 🙂

  9. Absolutely delicious and healthy! Going to try this! Thank you so much!

  10. 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?

  11. I LOVED seeing you today. Thank you for a fabulous morning at the farmers market; I miss you already.
    Have a great afternoon; I NEED to make this great dessert for my clients.
    xox

  12. I've never seen a cherry pitter like that before. So neat. And I love your deep purple dishes!

  13. These look so good! And that cherry pitter looks amazing!

  14. This is so fun! And that cherry pitter is incredibly cool. I just added it to my Amazon wishlist.

  15. Can you use egg beaters instead of eggs?

  16. Can you replace the raw sugar with Stevia?

  17. Hi,

    Do 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)

      • Chris, I am wondering why no on the xantham gum?   I am wondering why Cup4Cup flour wouldn’t work? That lists xantham gum as the last ingredient. 

  18. What's the best way to reheat these, if you have leftovers?

  19. Clearly 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.

  20. Do you serve these at room temperature or chilled?

  21. If I wanted to substitute splenda for the sugar would it still be 1/4 cup?

  22. I 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. https://www.skinnytaste.com/2011/08/flaugnarde-of-mixed-berries-clafoutis.html

  23. look amazing!

  24. Looks wonderful! I love cherries! I need to pick up more today!!!

  25. Yummy! Thanks for always sharing delicious recipes. I use your site as reference if I like to try something new and healthy.

  26. I 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!

  27. That cherry pitter looks so easy! And cherries have been everywhere this summer! Definitely makes me want to make some cherry cobbler or custard! 🙂

  28. I do not have ramekins. Wil try making in my 8×8 square.

  29. ok, 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!!

  30. I 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!

  31. Curious 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.

  32. So quick and easy! I made this on my lunch break for tonights dessert, can't wait to try it!

  33. LOVE THAT CHERRY PITTER!!!!!
    I don't have ramekins, do you think I could do this in a pie plate?

  34. Do you have to use ramekins or can this be made in a small pan? Thank you for all the delicious/healthy recipes!

  35. I 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?

  36. This 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?

  37. Could you use Rainer cherries instead?!

  38. You are so amazing it blows my mind how do you do it?? You are so inspiring!

  39. Wow! I think this is the best cherry pitter I've seen to date. The cherry custard looks amazing!

  40. Can'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!

  41. I 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??

  42. This looks sooo good! Can I put this in another dish? What size do you suggest? 8 x 8 or a pie pan maybe?

  43. LOVE the color of your ramekins…mine are boring white. where do they sell colored ones? this looks yummy cannot wait to try these.

    Diane

    • 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.

    • Home Goods! Also you can get lucky at TJ Maxx

    • I found some inexpensive sets at World Market in multiple pretty colors.

  44. This looks delicious Gina! I might have to make one for myself! 🙂

  45. I've always been kind of intimidated by custards but this looks easier than I thought!

  46. Yummy! Can cherries be substituted for other fruits in the same amount?

  47. 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!