Cherry Pie with Custard

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cherry Pie with Custard

Ingredients

Puff Pastry - 8.8 oz
Cherry - 14.1 oz
Milk - 13 fl oz
Whole egg - 4 pieces
Wheat Flour - 1.4 oz
Vanilla salt - 1.4 oz
Sugar - 3.2 oz
Powdered Sugar - 1.4 oz

Step by Step guide

Step 1

Thaw the cherries and leave them in a sieve for 2 hours to drain all the juice. Roll out the puff pastry into a thin layer on a floured surface and place it in a buttered baking dish. Set aside for 30 minutes.

Step 2

Prepare the custard: to do this, add 40 grams of sugar and vanilla to the milk and place it over medium heat, bringing it almost to a boil. At the same time, vigorously beat the egg yolks with powdered sugar and flour until you have a thick, fluffy, and homogeneous mixture. Once the milk is sufficiently heated, carefully pour it into the egg mixture in a thin stream, stirring constantly. Then transfer it back to a saucepan and, over the lowest heat, whisk continuously to thicken. As soon as the custard begins to thicken, remove it from the heat immediately, otherwise the egg yolks may curdle and everything will be ruined.

Step 3

Pour the custard into the mold, and gently place 300 grams of cherries on top, pressing the berries down just slightly: even though most of the juice has already been released, they can still tint the entire custard with their crimson color.

Step 4

Place the dish in the oven preheated to 320°F for about an hour. Keep an eye on it, as all ovens vary.

Step 5

When serving, the cherry sauce looks great, which is made from the remaining 100 grams of berries and juice, as you might have guessed. Place the last ingredients into a blender, sprinkle with 50 grams of sugar, and chop, but not too finely. Pour the mixture into a small saucepan and simmer over medium heat until it thickens. Optionally, you can add some grated cocoa, grated chocolate, or 1-2 tablespoons of your favorite flavored liqueur to this sauce.

Step 6

Remove the finished pie and let it cool completely before serving (otherwise, the cream won't set properly). Cut into serving pieces, lightly dust with powdered sugar, and serve with cherry sauce.