Cinnamon and clove-spiced cherry custards

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(4)
Sweets & Desserts|Vegetarian
4 peopleServes
4
Prep   10 min
Cook   50 min

A lovely dessert to serve when guests come around. You can buy pitted black cherries in tins from the supermarket.

  • Black cherry, canned in syrup, drained, 1¼ cup(s)
  • Milk, low-fat, 2 cup(s)
  • Eggs, raw, 3 extra large egg(s)
  • Castor sugar, granulated, 3 tablespoon(s)
  • Vanilla essence, 1 teaspoon(s), or vanilla extract
  • Ground cinnamon, ½ teaspoon(s)
  • Ground cloves, ¼ teaspoon(s), large pinch
  • Icing sugar, 1 teaspoon(s), for dusting

Method

  1. Preheat the oven to 160°C. Divide the cherries among four 165 ml ramekins or glasses.
  2. Heat the milk in a saucepan until almost boiling, then remove from the heat and set aside.
  3. In a large bowl, gently whisk the eggs, sugar, vanilla and spices until well combined but not frothy. Whisking constantly, pour the hot milk over the egg mixture in a slow steady stream and whisk gently until combined. Strain the mixture through a sieve into a bowl, then divide among the four ramekins. Using a spoon, skim away any bubbles from the surface.
  4. Place the ramekins in a deep roasting tin, and pour enough hot water into the tin to come halfway up the sides of the ramekins. Bake for 35–45 minutes until the custard is just set with a slight wobble in the centre. Remove the ramekins from the tin and allow to cool.
  5. Served chilled or at room temperature, lightly dusted with icing sugar.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0.3
Bread & Cereals0
Vegetables0
Fruit0.5
Dairy0.5
Healthy Fats & Oils0
Indulgences0.5
Calories213
Protein10.2 g
Total fat6.3 g
- Saturated fat2.7 g
Total carbohydrates28.7 g
- Total sugars28.5 g
Fibre1 g
Sodium95 mg

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