Monday, 25 November 2013

Baked Cherry Custard

This isn't a sugar free recipe but at only 2 tsp added sugar per portion and a step towards your five a day, it's not terrible!

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?


  1. aw this looks so tasty and so simple to make. Funnily enough I've just bought a cherry pitter with the intention of making a clafoutis but have waivered because a) I can't seem to find cherries anywhere now and b) it's always too much pudding for just the 3 of us. This is a perfect solution to the cherry connundrum for both pocket and waistline!

    1. Yep cherries are out of season, go for the frozen, way cheaper!

  2. found some but yes, blow your budget prices at this time of year! Only went for fresh because I have a new cherry pitter to test out and wrote a whole blog post around making a cherry pud to put it to the test. Will let you know how it turns out :o)

    1. hmmm delicious. I added a small amount of coconut flour for just a little additional flavour, nutrition and texture for our toddler (and to trial what a gluten free clafoutis might turn out like).


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