Little custard pot
<p>These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.</p>
<p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> About 1 hour</p>
<p><strong>Ingredients</strong></p>
<ul>
<li>600ml low-fat milk</li>
<li>½ vanilla pod, split</li>
<li>2 eggs</li>
<li>2 egg yolks</li>
<li>2 tablespoons caster sugar</li>
<li>½ teaspoon cornflour</li>
<li>Cherry compote</li>
<li>2 tablespoons raw sugar</li>
<li>500g fresh cherries, stoned</li>
<li>2 teaspoons arrowroot</li>
</ul>
<p><strong>Preparation</strong></p>
<ol>
<li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li>
<li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li>
<li>Preheat the oven to 160°C.</li>
<li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li>
<li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li>
<li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li>
<li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li>
<li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li>
<li>Lift them out of the tin of hot water and place on a wire rack to cool.</li>
<li>Once cold, chill until ready to serve.</li>
<li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li>
<li>Bring to the boil, then reduce the heat and add the cherries.</li>
<li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li>
<li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li>
<li>Mix the arrowroot with 1 tablespoon cold water.</li>
<li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li>
<li>Allow to cool for a few minutes, then pour over the cherries.</li>
<li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li>
</ol>
<p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V"><span>best subscription offer</span>.</a></em></p>
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