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
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!
Cherry Custard
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.
