Cherry Custard (Printable)
Silky vanilla custard baked with plump cherries creates an elegant dessert that balances sweetness with creamy richness.
# What You Need:
→ Fruit
01 - 2 cups fresh or frozen pitted cherries
→ Custard Base
02 - 1 ½ cups whole milk
03 - ½ cup heavy cream
04 - 4 large eggs
05 - ½ cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - ¼ tsp almond extract
08 - Pinch of salt
→ For Baking
09 - 2 tbsp unsalted butter, for greasing
10 - 2 tbsp granulated sugar, for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Generously butter a 9-inch round baking dish, then sprinkle with 2 tablespoons sugar to coat the bottom and sides evenly.
02 - Spread the pitted cherries evenly in the prepared baking dish.
03 - In a medium bowl, whisk together eggs and sugar until pale and slightly thickened.
04 - Add milk, cream, vanilla extract, almond extract, and a pinch of salt. Whisk until fully combined and smooth.
05 - Pour the custard mixture evenly over the cherries in the dish.
06 - Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly wobbly in the center and lightly golden on top.
07 - Remove from oven and let cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled.
# Helpful Tips:
01 -
- It comes together in under an hour but tastes like something from a professional bakery
- The balance of tart cherries and silky vanilla custard is absolutely perfect
02 -
- Overbaking makes the custard rubbery, so pull it out while that center still has a gentle wobble
- Room temperature ingredients prevent the custard from curdling and ensure a silky texture
03 -
- Place your baking dish on a baking sheet to catch any potential overflow
- The almond extract is optional but I think it makes the cherry flavor sing