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Macaroon Custard Cups with Cherry Sauce

Serves 6

Ingredients

  • 4 eggs
  • 1/4 cup caster sugar
  • 1 cup Australian sour cream
  • 1 cup Australian milk
  • 1/2 teaspoon vanilla essence
  • 6 coconut macaroons, crumbled
  • 1 x 425g can dark sweet cherries
  • 1 tablespoon cornflour
  • 2 teaspoons kirsch
Download Recipe (PDF)

Method

  1. Beat together eggs, caster sugar, sour cream, milk and vanilla essence. Pour into 6 x 1 cup capacity buttered souffle dishes. Sprinkle macaroon pieces into each dish. Place in a baking dish with 1cm depth of hot water. Bake at 160C for 40-50 minutes or until set. When slightly cooled, turn out onto individual serving dishes. Place cherries into a saucepan. Remove 2 tablespoons of juice and blend into cornflour, return to the pan. Bring to the boil, stirring continuosly. Simmer for 2-3 minutes. Add kirsch. Serve cherry sauce spooned over custards.

Nutritional Information

Nutrients per serve:
Energy (kj) 1322
Protein (g) 6
Fat, Total (g) 20
Carbohydrates (g) 29
Sodium (mg) 0
Calcium (mg) 106
Iron (mg) 0

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