Vanilla Bean Custard With Sour Cherry Sauce Recipe

Indulge in this exquisite Vanilla Bean Custard with a tangy Sour Cherry Sauce – a modern take on classic German cuisine! This recipe, adapted from a taste of Germany, delivers a delightful balance of creamy vanilla and tart cherry. Perfect for a sophisticated dessert or elegant brunch, this recipe is sure to impress. Easy to follow instructions guide you to culinary perfection.

Prep Time 20 mins

Cook Time 60 mins

Calories 212.2 kcal

Protein 19g

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Vanilla Bean Custard With Sour Cherry Sauce

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vanilla Bean Custard With Sour Cherry Sauce

Low Fat Milk
Eggs
1/2 cup granulated sugar
Salt
1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
Cherry Brandy
Chocolate Sprinkles
Mint Leaf
Cherries
Sweetened Whipped Cream
1 cup sour cherries, fresh or frozen, pitted
Ground Cinnamon

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How to Make Vanilla Bean Custard With Sour Cherry Sauce

Preheat oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the sugar dissolves.
In a separate bowl, whisk together the egg yolks and cornstarch until pale and slightly thickened.
Temper the egg yolk mixture by slowly whisking in about 1/2 cup of the warm cream mixture. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps or vanilla bean seeds.
Divide the custard among ramekins or a baking dish.
Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins (bain-marie).
Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool completely before refrigerating for at least 2 hours.
While the custard chills, prepare the sour cherry sauce: Combine the sour cherries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the cherries have softened and the sauce has thickened slightly.
Serve the chilled vanilla bean custard topped with the warm sour cherry sauce.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

95g

Fat

17g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Desserts Fruit German European Puddings And Mousses Pitted Fruit Cherries

Frequently Asked Questions

How long does it take to make Vanilla Bean Custard With Sour Cherry Sauce?

Vanilla Bean Custard With Sour Cherry Sauce takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Vanilla Bean Custard With Sour Cherry Sauce?

Vanilla Bean Custard With Sour Cherry Sauce has approximately 212.2 calories per serving, with about 19 g protein, 8 g carbohydrates and 12 g fat.

What ingredients do I need for Vanilla Bean Custard With Sour Cherry Sauce?

The key ingredients for Vanilla Bean Custard With Sour Cherry Sauce are Low Fat Milk, Eggs, Sugar, Salt, Vanilla Bean, Cherry Brandy. See the full list with measurements above.