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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Cherry slice with vanilla custard

MC connect
4 portions
Easy
Ready in: 1:03 h
Preparation time: 25 min.
Created on: 29.11.2018
Last changes: 09.06.2021
  • 150 g cherries from a jar
  • 2 eggs (medium)
  • 50 g dark chocolate
  • 1 pinch of salt
  • 60 g sugar
  • 150 g day-old milk bread rolls
  • ½ tsp cinnamon
  • 130 ml milk (fresh milk, 1.5% fat)
  • 50 g soft butter
  • 70 g soured cream (24% fat)
  • 1 sachet of vanilla sugar
  • 30 g grated almonds

FOR THE VANILLA CUSTARD:

  • 0.5 l milk (UHT milk, 1.5% fat)
  • 2 egg yolks (medium)
  • 75 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 1 pinch of salt
  • 15 g vanilla dessert powder

Nutrients

Per portion:

  • calorific value
    2797 kj / 668 kcal
  • protein: 17 g
  • carbohydrates: 79 g
  • fat: 31 g
Instruction
Preparation time
25 min.
Ready in
1:03 h
  1. Drain the cherries in a sieve and separate the eggs. Line the shallow steamer basket with greaseproof paper, so that the steam slits on the sides are not covered. Break the chocolate into pieces and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Decant into a bowl and rinse out the blender jug.
  2. Insert the mixer attachment and, with the measuring beaker in place, beat the egg white with the salt for 1 minute/speed setting 4 until stiff. Add 30 g sugar and, with the measuring beaker in place, continue to beat for 3 minutes/speed setting 4. Decant into a bowl, remove the mixer attachment and clean the blender jug. Tear the milk bread rolls into rough pieces and, with the measuring beaker in place, chop in the blender jug, together with the cinnamon, for 10 seconds/speed setting 7.
  3. Add the milk and, with the measuring beaker in place, mix for 7 seconds/speed setting 4. Decant the mixture into a bowl and rinse out the blender jug. Put the softened butter, egg yolks, lard, remaining sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.
  4. Add the bread mixture and, with the measuring beaker in place, mix for 10 seconds/speed setting 4. Then decant into a large bowl. Gently fold in the egg white, ⅔ of the chocolate and 20 g of the grated almonds. Stir in the drained cherries carefully. Pour the mixture into the shallow steamer basket lined with greaseproof paper and spread the remaining chocolate and almonds on top.
  5. Pour 1.25 litres of water into the clean blender jug, attach the shallow steamer basket in the deep steamer basket, attach to the blender jug, closed, and cook everything with the steamer button/30 minutes. Then remove the shallow steamer basket and let it rest for 10 minutes.
  6. To make the vanilla custard, clean the blender jug and put all the custard ingredients in it. The measuring beaker not inserted, boil for 8 minutes/speed setting 3/100 °C. Serve with the cherry slice.

Finished!

Bon appétit with Monsieur Cuisine