Home › Recipes › Virginia Cherry Custard

Virginia Cherry Custard

With red morello, or black cherries. Butter the bottom of a four-quart milk-pan, place in it two quarts of pitted cherries and their juice and one pound of sugar and bake in a slow oven till the cherries will adhere to the pan and not mix with the custard. Make a plain egg custard of one quart of milk and 12 yolks and four ounces of sugar, pour on top of the cherries and bake. Serve cold with cream.