Prep Time 15 minPT0H15MCook Time 35 minPT0H35MReady Time 50 minPT0H50M Servings: 8-10 servings
Ingredients
1 whole vanilla bean split and scraped
120 mililiters non-dairy whipped cream
120 mililiters soy milk
2 large eggs
2 large egg yolks
100 grams sugar
350 grams cherries pitted and stemmed
Directions
Preheat oven to 200°C (400°F).
Split the vanilla bean lengthwise and scrape out the seeds with the tip of your knife.
In a sauce pan, heat non-dairy cream, soy milk, eggs, yolks, sugar, and vanilla seeds. Stir vigirously until the mixture begins to thicken. Remove from heat.
Arrange the cherries in a deep ceramic baking dish or aluminum pan lined with baking paper.
Ladle the custard over and around the cherries.
Bake for eight to ten minutes at 200°C (400°F).
Reduce heat to 160°C (325°F) and bake for an additional 25 minutes, until custard is completely set. Serve warm.