I started trying to think of a custard recipe, then thought "what fruit could I include" and before I knew it, it was almost a clafoutis except a gluten free one. Best served warm or cold not hot.
Baked Cherry Custard - Makes 3 puddings
150g, 5.5oz Frozen pitted cherries
2 tbsp Sugar
2 Egg yolks
150ml, 5.5 fl oz Semi skimmed (2%) milk
1/4 tsp Almond extract (or vanilla if you prefer)
Preheat the oven to 180oC, 350F, Gas Mark 4.
Heat the cherries with 1 tbsp sugar until releasing the juice and starting to reduce. Use a slotted spoon to transfer to three small ramekins. Save the juice if liked for cheffy drizzles later!
Mix the remaining sugar, eggs, milk and extract and whisk together. Pour carefully on top of the cherries and bake in a bain marie (deep baking dish with hot water poured up the sides of the dishes) for 15-20 minutes or until cooked with a slight wobble.
Make it Thrifty:
To make this recipe more economical to cook; put in the oven at the same time as something else so you're not wasting the heat. Why not pop in while my chicken tray bake is cooking?