This week’s recipe comes from Jamie Creason, innkeeper at Applesauce Inn Bed & Breakfast in Bellaire. It’s modified from a Martha Stewart recipe and is a favorite at the B&B, where guests arriving back after a day of exploring find the homemade dessert waiting. During the summer, Creason serves the dessert with a northern Michigan wine. “I like to pair this with Leelanau Cellar’s Summer Sunset wine, chilled,” she said.
French Custard with Traverse City Tart Cherries
(serves 4 to 6)
1 T. unsalted butter, room temp for ramekins
1/2 c. + 2 T. granulated sugar
1/4 c. + 2 T. all-purpose flour
Pinch of salt
2 large eggs
13/4 c. whole milk
1 t. almond extract
1 c. fresh or frozen Traverse City tart cherries
Confectioners sugar for garnish
Preheat oven to 400°. Butter the bottom and sides of the ramekins, sprinkle each bottom using the 2 T. of sugar. Sift remaining 1/2 c. sugar, the flour and salt into a large bowl. Slowly whisk in eggs, milk and almond extract. Scatter cherries into each of the ramekins; pour the batter over top. Bake until puffed, slightly set and brown around the edges, 32-34 minutes. Let cool on wire rack for about 15 minutes (it will sink). Dust custards with confectioners’ sugar.