Pregnancy Friendly Vanilla Cherry Custard Cups
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Learn more āIngredients
4 servings
For the custard
- 2 cups whole milk
- Ā½ cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolksIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large whole egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp granulated sugar
- ā tsp fine salt
For the cherry topping
- 1 Ā½ cups fresh sweet cherries, pitted and halved
- 1 tbsp granulated sugar
- 1 tbsp water
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 ā do not boil. Remove from heat and let steep for 5 minutes, then discard the pod.
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