Cherry Custard
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.
Gluten Free
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
I made this tonight and it was so good! Â Already had it mixed up and realized I was out of vanilla, so I substituted rum extract and that worked well, too!
You can sub equal amounts of Splenda Brown Sugar to Raw Sugar. Same goes for regular brown sugar.
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
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!
I simply must get that cherry pitter! I adore fresh cherries. Thank you!
This was delicious with peaches. Thanks Gina
I have some peaches that need using…could I substitute peaches for the cherries here?