Preparation time: 10 minutes Cooking time: 15 minutes (plus infusing and cooling) Serves 4 Ingredients: 200ml milk 1 vanilla pod, split lengthways 2 eggs, separated 4 tbsp sugar 1 tbsp plain flour Squeeze lemon juice 500g Picota cherries, halved and stoned
Method: 1. Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. 2. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little. 3. Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well in between, until the mixture is thick and glossy. Stir the lemon juice into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue. 4. Scatter the cherries into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 5-10 mins until the topping is golden brown. Spanish Picota cherry recipe courtesy of Foods from Spain