Little custard pot


  • 600 ml low–fat milk
  • ½ vanilla pod, split
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons caster sugar
  • ½ teaspoon cornflour
  • Cherry compote
  • 2 tablespoons raw sugar
  • 500 g fresh cherries, stoned
  • 2 teaspoons arrowroot


  1. Place the milk and vanilla pod in a saucepan and heat until almost boiling.
  2. Remove from the heat, cover and set aside to infuse for 15 minutes.
  3. Preheat the oven to 160°C.
  4. Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.
  5. Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.
  6. Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125 ml) ramekin dishes.
  7. Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.
  8. Bake for 30–35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.
  9. Lift them out of the tin of hot water and place on a wire rack to cool.
  10. Once cold, chill until ready to serve.
  11. For the cherry compote, put the raw sugar and 90 ml water in a saucepan and heat gently until the sugar has dissolved.
  12. Bring to the boil, then reduce the heat and add the cherries.
  13. Cover and simmer gently for 4–5 minutes, stirring occasionally, until tender.
  14. Lift out the cherries with a draining spoon and put them into a serving bowl.
  15. Mix the arrowroot with 1 tablespoon cold water.
  16. Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.
  17. Allow to cool for a few minutes, then pour over the cherries.
  18. Spoon a little of the cherry compote over the top of each custard pot, and serve the rest of the compote in a bowl.

Serves 6
Preparation: 15 minutes
Cooking: about 1 hour


Source: Milk, Eggs and Cheese
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