Chbrrt Custard
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the syrup
Place the cherries in a preserving pan with the powdered sugar.
Drain the cherries when nearly done, then strain the syrup.
Boil the syrup until it begins to adhere to your fingers.
Combine a fourth of the cherries with the drained juice and heat until it foams.
Make the custard
Prepare the custard as usual and mix in the drained cherries.
Bake in a brisk oven at 400°F (200°C) for 45 minutes.
Serve
Before serving, garnish with the remaining cherries and pour the syrup over the top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe cherries
- Supply the fruit flavour and juice that cooks down into the syrup and fills the custard.
- Powdered sugar
- Sweetens the fruit and, as it boils, concentrates into a thick, sticky syrup.
The step that matters
Boiling the syrup until it begins to adhere to your fingers. As water evaporates, the sugar concentration rises. Stop too early and the syrup stays runny; go too far and it turns hard and sticky rather than pourable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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