- prep 40 min cook 30-35 min
- serves 6
Take care not to overcook the custards — they should be just set when you take them out of the oven. This dessert is perfect for dinner parties because the custards can be prepared ahead of time and refrigerated until serving.
- 2 cups 1% milk
- 1 vanilla bean, split
- 2 eggs
- 2 egg yolks
- 3 tablespoons sugar
- 1/2 teaspoon flour
- 1 tablespoon sugar
- 1 pound fresh cherries, pitted
- 2 teaspoons cornstarch
How to make it 1 hour, 15 minutes
Some More Ideas
If you want to turn the custards out for serving, line the bottom of each ramekin with a circle of baking parchment,
and add 1 extra egg yolk to the mixture. After baking, chill for at least 4 hours or preferably overnight. To turn out, lightly press the edge of each custard with your fingertips to pull it away from the dish, then run a knife around the edge. Place an inverted serving plate on top of the ramekin, then turn them both over, holding them firmly together, and lift off the ramekin.
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Chocolate custard pots with poached pears: Flavor the milk with a thin strip of pared orange zest instead of the vanilla bean. In Step 2, use light brown sugar, and add 1 tablespoon sifted cocoa powder. Continue making the custards
as in the main recipe. For the pears, heat 1 cup water with 1/4 cup sugar and a split vanilla bean until the sugar dissolves, then bring to a boil, and simmer for 2 to 3 minutes. Add 4 small, firm dessert pears, peeled, cored, and thickly sliced. Cover and simmer gently until just tender, about 12 to 15 minutes, turning the pear slices in the syrup occasionally. Lift out the pears with a slotted spoon and transfer to a serving dish. Simmer the syrup for 5 minutes to reduce slightly, then cool for 5 minutes. Remove the vanilla bean and pour over the pears.
* When cooking for people with diabetes, it is important to limit high-cholesterol foods whenever possible. Only two egg yolks are needed in this recipe to stabilize the custards. This limits the amount of total cholesterol in the dessert.
* Cherries are rich in potassium and provide useful amounts of vitamin C.
Nutritional Information(per serving)
- Calories: 165
- Calories from Fat: 44
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 145mg
- Sodium: 65mg
- Carbs: 25g
- Sugars: 21g
- Protein: 7g
- Fiber: 2g
Exchanges: carbohydrate 1 1/2 fat 1
Excellent source of riboflavin. Good source of calcium, phosphorus, vitamin A, vitamin B12.
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