Ooo, cozy dessert choice 🍒 Here’s a Cherry Custard Bake that’s simple, not-too-sweet, and perfect warm or cold.
🍒 Cherry Custard Bake
Ingredients
- 2 cups cherries (fresh, frozen, or canned; pitted)
- 3 large eggs
- Âľ cup milk or cream (whole milk is great; cream = richer)
- ½ cup sugar (white or caster)
- 1 tsp vanilla extract
- ÂĽ tsp almond extract (optional but amazing with cherries)
- ½ cup all-purpose flour
- Pinch of salt
- Butter, for greasing the dish
- Powdered sugar, for dusting (optional)
Instructions
- Heat oven to 180°C / 350°F. Butter a baking dish (about 20 cm / 8-inch).
- Add cherries evenly to the dish.
- Whisk eggs & sugar until pale and slightly thick.
- Whisk in milk, vanilla, almond extract, and salt.
- Sift in flour and whisk until smooth (batter will be thin—this is correct).
- Pour custard over the cherries.
- Bake for 40–45 minutes, until puffed, lightly golden, and just set in the center.
- Cool slightly—it will sink a bit (normal!). Dust with powdered sugar if you like.
Serve it with
- Vanilla ice cream 🍦
- Lightly whipped cream
- Or just a spoon and zero shame
Tips & Variations
- For a French-style clafoutis, use all milk and skip the almond extract.
- For extra richness, replace ÂĽ cup milk with cream.
- Works beautifully with apricots, peaches, or berries too.
Want it more cake-like or more custardy next time?