2 Reviews

I wanted to try this recipe partly to use up some sour cherries that were left over from jam making and partly to see if I could have successful results using the reduced cholesterol egg product that I have to use for health reasons. Well, the custard came out perfect and the sauce was yummy! I don't have ramekins so I baked it in a 9" x 9" cake pan and cut it into squares. For serving, I topped each piece with cherry sauce and a scoop of vanilla frozen yogurt. We really loved this recipe and I will definitely make it again.

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Irmgard July 24, 2006

This is wonderful! I did not do the pretty presentation. I put the sprinkle on, then a little cream and cherry sauce on top. Thanks for a great dessert!

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susie cooks June 13, 2006
Vanilla Bean Custard With Sour Cherry Sauce