Here’s a cherry custard bake that’s simple, cozy, and works as either dessert or brunch 🍒
Cherry Custard Bake (Serves 6–8)
Ingredients
- 2 cups cherries (fresh, pitted OR frozen, thawed & drained)
- 3 large eggs
- ¾ cup milk or cream (whole milk = lighter, cream = richer)
- ½ cup sugar (use ⅓ if you like it less sweet)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, excellent with cherries)
- ¼ tsp salt
- ½ cup flour (or almond flour for richer texture)
- 1 tbsp melted butter (plus more for greasing)
- Powdered sugar for topping (optional)
Instructions
- Heat oven to 180°C / 350°F. Butter a baking dish (8×8 in or similar).
- Spread cherries evenly in the dish.
- Whisk eggs & sugar until pale.
- Whisk in milk, vanilla, almond extract, salt, melted butter.
- Whisk in flour until smooth.
- Pour custard over cherries.
- Bake 35–45 minutes, until set in the center and lightly golden.
- Cool slightly. Dust with powdered sugar before serving.
Texture & Flavor Variations
- Clafoutis-style (French): Skip butter, use cream, add lemon zest
- Extra creamy: Replace half the milk with cream
- Gluten-free: Use almond flour or GF all-purpose flour
- Crunchy top: Sprinkle sliced almonds or coarse sugar before baking
- Tart-sweet balance: Mix cherries with a tablespoon of sugar + lemon juice first
Serve warm or cold—great with whipped cream or vanilla ice cream.
If you want a sourdough discard, vegan, or low-sugar version, I can adapt it 🍰