Low Sodium Vanilla Cherry Custard Cups

Total time2 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

For the custard

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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½ cup heavy cream
1 vanilla bean, split and seeds scraped
4 large egg yolks
1 large whole egg
3 tbsp granulated sugar
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cherry topping

1 ½ cups fresh sweet cherries, pitted and halved
1 tbsp granulated sugar
1 tbsp water

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Combine the milk, heavy cream, vanilla bean pod, and scraped seeds in a medium saucepan over medium heat. Warm until small bubbles appear around the edges and steam rises from the surface, about 5 minutes — do not boil. Remove from heat and let steep for 5 minutes, then discard the pod.

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