Cherry custard

3 servings
1 hour 30 min

How to make a custard with cherries? Prepare all the necessary ingredients to begin with. In addition to cherries, filling can be anything: you can use any fruit and berries, any jam, jam or confitur. The amount of sugar can be adjusted to your liking. You can add lemon or orange zest to the custard for flavouring.

Wash the cherries, dry and remove the bones. The net weight of the berries should be about 80g, so take the cherries with a margin. You can use frozen or canned instead of fresh cherries. Pre-thaw the frozen cherries and drain the released juice.

Pour 350 ml of milk into the saucepan. Put on a medium heat and warm up, but do not bring to a boil.

While the milk is warming, mix the egg yolks, cornstarch, sugar and vanilla sugar in a bowl. Pour in the remaining 50 ml of cold milk. The mass needs to be mixed very carefully so that there are no lumps in it. If necessary, you can wipe the entire mass through a sieve.

When steam begins to rise from the milk, with constant stirring in a thin stream, pour in the yolk mixture. Cook the cream, stirring constantly with a whisk, until thickened. Determine the thickness of the cream yourself, which one you like best, but take into account that as it cools, the cream will thicken. I boiled it until the whisk trail stopped tightening.

Remove the finished cream from the heat. Cover with cling film "in contact" and cool completely.

Add cherries to the cooled custard. For beauty, I transferred the custard into a pastry bag with a nozzle & quot; closed star & quot; and deposited the cream from it, alternating it with cherries. Serve dessert to the table, garnished with mint. Enjoy your meal!