Posted May 20, 2012 by Marc Gottlieb
Prep Time 15 min Cook Time 35 min Ready Time 50 min Servings: 8-10 servings


  • 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


  1. Preheat oven to 200°C (400°F).
  2. Split the vanilla bean lengthwise and scrape out the seeds with the tip of your knife.
  3. 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.
  4. Arrange the cherries in a deep ceramic baking dish or aluminum pan lined with baking paper.
  5. Ladle the custard over and around the cherries.
  6. Bake for eight to ten minutes at 200°C (400°F).
  7. Reduce heat to 160°C (325°F) and bake for an additional 25 minutes, until custard is completely set. Serve warm.