Ingredients
- 400g fresh black cherries, pitted
- 3 eggs
- 80ml Quebec maple syrup
- 220ml milk
- 30g butter, melted
- 100g flour
- Pinch of salt
Method
- Preheat oven to 165°C (325°F). Butter a 9-inch baking dish and arrange cherries in an even layer.
- In a blender or bowl, whisk eggs, Quebec maple syrup, milk, melted butter, flour, and salt until smooth.
- Pour the batter gently over the cherries.
- Bake for 35-40 minutes until the custard is set and golden.
- Serve warm or at room temperature.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar
Conversion used: Used 80ml maple syrup instead of 100g sugar. Milk reduced by 30ml to maintain custard consistency. Oven lowered by 15°C.
Why Quebec maple syrup: Quebec maple syrup adds a rich caramel dimension to the custard, pairing exceptionally well with the tartness of the cherries.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →