Vanilla Bean Custard with Sour Cherry Sauce
Elevate your dessert game with this luxurious Vanilla Bean Custard with Sour Cherry Sauce—a true celebration of rich, velvety textures and bold, fruit-forward flavors. This elegant custard is infused with the aromatic essence of real vanilla bean, creating a silky, creamy base that’s the epitome of indulgence. Topped with a vibrant sour cherry sauce, bursting with tart-sweet notes and a hint of citrusy brightness, this recipe strikes the perfect balance between decadent and refreshing. With simple yet refined techniques, such as tempering egg yolks and steeping vanilla, you'll master the art of crafting a dessert that feels straight out of a gourmet kitchen. Whether served in individual ramekins for an impressive dinner party or savored as a personal treat, this chilled custard pairs beautifully with the tangy cherry sauce for a show-stopping finish. Make room on your dessert table for this stunning combination of flavors and textures that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 6 large Egg yolks
- 0.5 cup Sugar
- 1 whole Vanilla bean pod
- 1 tablespoon Cornstarch
- 2 cups Sour cherries (fresh or frozen)
- 0.33 cup Sugar (for the sauce)
- 1 tablespoon Lemon juice
- 0.25 cup Water
- 1 teaspoon Cornstarch (for the sauce)
Instructions
Slice the vanilla bean pod lengthwise and scrape out the seeds. Combine the seeds, pod, heavy cream, and whole milk in a medium saucepan.
Heat the cream mixture over medium-low heat until it just begins to steam (do not let it boil). Remove from heat and let it steep for 10 minutes.
In a mixing bowl, whisk together egg yolks, sugar, and 1 tablespoon of cornstarch until smooth and pale yellow.
Gradually pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Strain the mixture through a fine mesh sieve into a clean saucepan to remove the vanilla bean pod and any cooked egg bits.
Cook the custard over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 8-10 minutes). Do not let it boil.
Pour the custard into ramekins or serving dishes, cover with plastic wrap (pressing it directly onto the surface to avoid a skin forming), and refrigerate for at least 3 hours or until fully chilled.
While the custard chills, make the sour cherry sauce. In a medium saucepan, combine sour cherries, 1/3 cup sugar, lemon juice, and 1/4 cup water. Bring to a gentle simmer over medium heat.
Mix 1 teaspoon of cornstarch with 1 tablespoon of water to form a slurry, then stir it into the cherry mixture. Cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
To serve, spoon the sour cherry sauce over the chilled custard and garnish with fresh mint leaves or a sprinkle of powdered sugar if desired. Enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 136.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 492 mg | 38% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
