a warm cherry brandied custard with a French flair. In this recipe, almost any fruit may be utilized.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups canned tart cherries, drained
- ¼ cup brandy
- ⅔ cup white sugar, divided
- cooking spray (such as Pam®)
- 1 cup milk
- ⅔ cup sifted all-purpose flour
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon allspice
- 1 teaspoon confectioners’ sugar, or as needed
Instructions
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners’ sugar to serve.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 116 mg |
| Sugars | 23 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome and easy. Made in a gas oven though, so I would lower the temp by 25 degrees. Definate keeper.
Lowered the carb count by subbing in Swerve for sugar, and almond milk/heavy cream 1/2 &1/2 blend for the milk, and almond flour for 1/2 the flour. Also used frozen cherries that come as a mix of sweet and tart types, because that’s what I had on hand. Still a splurge for the diabetic in the house, but I’m told it was worth it. The rest of us couldn’t stop eating it… everyone (except our diabetic) took seconds, and two went for thirds! My husband asked if I would please make this again SOON (his emphasis). You bet I will!
I used fresh cherries and I was worried it wouldn’t turn out. It was perfect! Did recipe as written but might have been lite on the sugar by a tablespoon or 4 and it was sweet enough might not really need that last 1/3 cup. I thought the lemon zest and vanilla at 1 tablespoon each was too much but it wasn’t, in fact I might put more lemon in next time to cut the sweet. It came out much darker than pictures I see of it, I attribute that to the fresh cherries and the very dark vanilla extract I used. I want to make another one as soon as I get back from the market with the cherries and can’t wait to try it with peaches and blueberries.
It was turning brown too early I thought so I turned down the temp. to about 300 and took out of the oven a little early. I served this warm for dessert tonight and it was very good. Looking forward to having it for breakfast tomorrow.
Delicious brandy flavour! I would add more cherries next time, given the addition of cherry juice to the batter, the bottom layer was a strange, greyish colour. A thicker layer of cherries would break that up a bit, I think. Also, I cut the sugar down & could probably do so again – a matter of personal taste! I would make this again. Lovely dessert.
Came out great so easy to make
I did not make any changes, my husband and I loved it. I like it more for a breakfast than for dessert. I served it to guests (after dinner-chicken Marsala), they ate it with whipped cream. I like it without anything extra on it. I will try it with peaches next time.
OH MY GIDDY AUNT is this stuff good. I made it with thawed cherries, expressed the juice out a bit so they would absorb the brandy a bit better, and used a sifter for the confectioner’s sugar to evenly apply for a finished look. It did not make it through the day. I was informed that I had to make another. IMMEDIATELY! I can’t believe how easy it was to throw together – just assemble all your ingredients, and you’re almost done! It’s good warm, cold, with a dollop of whipped cream, served with a heaping tablespoon of vanilla ice cream, or drizzled with a bit of blackberry sauce. Make it ‘company fancy with a few fresh or maraschino cherries and a sprig of mint as shown, or just with the confectioner’s sugar.
I find that it is a nice balance of sweet and tart.
Made this as written and then with several other combinations of canned/fresh/frozen fruit and different liqueurs. Can’t seem to find a bad version! (Not that I want to.) This has become my “go to” recipe for a delicious, easy, and, pretty dessert. Thanks for the recipe!
It turned out great! It was custardy and light. It was as easy to make as explained in the directions but used slightly less sugar.
I can’t get cherries here or a good brandy so I made this with canned peaches and Golden Rum. I cut the sugar back a little since the peaches were in heavy syrup and very sweet. It turned out very well and the custard set up perfectly. Tasted best warm and this was a very good, easy recipe. We’ll be enjoying this often. Thanks for posting.
I wouldn’t say that this is the prettiest dessert I’ve ever made, but we were happy with the way it turned out. The texture definitely is firm custard, and we enjoyed it more cold than warm (just personal taste preference).