Cherry Custard

Cherry Custard

This simple dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

Happy Friday everyone!! Before the summer comes to an end, I am trying to enjoy all my favorite summer fruits, especially cherries, watermelon and peaches. This cherry custard is a must, I just love the flavor and you’ll be surprised how easy it is to make.

Cherry Custard

Servings: 4 • Size: 1 custard • Points +: 4 pts • Smart Points: 5

Calories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 g

Sodium: 204 mg 

1 1/3 cups of pitted cherries, sliced in half

2 large eggs

1/4 cup raw sugar

1/4 cup unbleached all-purpose flour, sifted

pinch of salt

1/2 cup fat free milk

1 tsp vanilla extract

powdered sugar for dusting

baking spray

Directions:

Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.

Whisk the eggs, sugar, salt, and flour together until smooth.

Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling. Cool on a wire rack.

Original pictures take c6.staticflickr.com site

When cool, dust with powdered sugar and serve.