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–+ servings
cherry chocolate custard dessert

Cherry-Stuffed Chocolate Custard with Ginger Snap Crust

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • 1 Baking dish
  • 1 Mixing bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Oven
  • 1 refrigerator

Ingredients
  

  • 1 cup crushed ginger snap cookies
  • 3 tablespoon unsalted butter melted
  • 2 cup pitted cherries
  • 1/4 cup granulated sugar
  • 2 cup milk
  • 4 ounce dark chocolate chopped
  • 4 large egg yolks
  • 2 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Mix crushed ginger snap cookies with melted butter in a bowl.
  • Press the mixture into the bottom of a baking dish to form a crust.
  • Bake the crust for 10 minutes and then let it cool.
  • Place cherries in the baked crust.
  • In a saucepan, heat milk and chopped chocolate over medium heat until chocolate is melted.
  • In a mixing bowl, whisk together egg yolks, sugar, cornstarch, vanilla extract, and salt.
  • Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat until thickened.
  • Pour the chocolate custard over the cherries in the crust.
  • Refrigerate the custard for at least 1 hour before serving.

Notes

For the best results, ensure the custard thickens properly by continuously whisking to prevent lumps, and allow the dessert to chill completely in the refrigerator to set the custard firmly before serving. Adjust the sweetness based on the tartness of the cherries you use.
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