The Season of Cherries

I came back from BlogHer Food in Atlanta Sunday afternoon. I wish I had a detailed report for you guys, but the truth is that I really was unable to attend most events and festivities. It was great to catch up with friends and also finally meet those who I have come to know through blogging.

Tami, Stephanie and I spoke in the visuals panel where we discussed our own evolutions and philosophy when finding our voices and styles. I thoroughly enjoyed the experience and I think we could have gone on for another few hours had we been given the time. There were lots of questions and positive feedback and I happened to learn lots myself.

As soon as I walked in the door, I remembered the large bowl of cherries I left in the refrigerator before I left. I was in desperate need of something refreshing and light. I dropped my bags and started slicing fennel, cucumber and spring onions. Also added some pitted cherries and made a quick vinaigrette with apple cider vinegar.

It hit the spot.

“Where are you guys?” I texted C. “Still swimming” he replied.

Then I knew I would have time for a quick dessert for dinner and perhaps, even a nap.

I turned to this gluten and dairy free cherry and cardamom custard I had made a few days before. Somewhere in between a clafoutis and a flan, this custard is made with coconut and almond milk that are flavored with vanilla bean, lemon zest, and cardamom. I loved it the first time I made it and I knew everyone would enjoy it again.

Once it came out of the oven, I took Miren to my bed and whispered “We are going lo-lo”. She understood and immediately closed her eyes.

I needed that.

Jon was excited to have his sister back. “I missed her amatxu!” he acknowledged. He picked up a bowl of the cherry cardamom custard and proceeded to tell me all about his weekend.

There are never enough words when you are 4 years old…

Almost 5.

Cherry and Cardamom Custard

1 pound (450 g) bing cherries, pitted
1 1/2 cups (375 ml) coconut milk
1 1/2 cups (375 ml) almond milk
1 vanilla bean, split lengthwise and scraped
4 cardamom pods, cracked
4 eggs
1/2 cup plus 2 Tbs (125 g) natural cane sugar
1/2 cup (70 g) superfine brown rice flour
1/4 cup (40 g) potato starch
2 Tbs (12 g) almond flour
1/4 tsp salt

Preheat oven to 425F. Grease a 9″ pie or cake pan. Pit the cherries and arrange them in the pan.

In a small saucepan, combine the coconut milk, almond milk, vanilla bean and seeds, and cardamom pods. Bring to a light simmer, turn heat off, and let it steep for 5 minutes.

In a separate bowl, whisk together the eggs, sugar, brown rice flour, potato starch, almond flour, and salt. Place a fine sieve on top of the bowl. Pour the warm milk mixture over the eggs so that the strainer catches the pods and vanilla bean. Whisk all ingredients together. Skim any foam that might have formed on the surface and pour the custard over the cherries.

Bake at 425F for 10 minutes. Reduce heat to 350F and bake another 25-30 minutes until center set.

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90 Responses to “The Season of Cherries”

  1. Gnam gnam!!! ^___^

    Baci from Babysan

  2. Ruth says:

    I wait eagerly for cherry season every year….but cardamom custard with them? Genius!

  3. juliana says:

    hermosas fotos, como siempre! me encantan esos arboles… recien llegada de un road trip por usa, no pare de fotografiarlos!

  4. You make me VERY hungry! Beautiful photographs of beautiful food.

  5. Oh cherries! One of my favorite fruits! Can’t wait until they show up in our co-ops.

  6. Victoria says:

    This looks delicious! Cherries and custard? Brilliant!

    gilead in bloom

  7. A divine dessert! I can’t wait to get the first Swiss cherries.



  8. Susan says:

    What colorful pictures and those cherries look so fresh.Every fourth of July we would eat cherries and watch fire works so cherry dishes are always nostalgic for me. Will give this recipe a whirl for this coming 4th of July and maybe start my own tradition. :)

  9. Molly says:

    So many gorgeous cherries! I don’t think we’re quite at cherry season up here in New England, but these photos are reminding me of all the fantastic things we have to look forward to.

  10. Ariana says:

    Thank you for sharing an allergy-friendly recipe for custard, I can’t wait to make this for my daughter– she will be thrilled!

  11. Love cherries! I think some of my favorite photos you have taken are the ones where your children are obviously enjoying what you just made. So cute and hope to have that someday myself: )

  12. cardamon custard…the stuff of dreams

  13. You’re right, it is cherry season — haven’t had a chance to enjoy any yet.

    The custard looks lovely — I like the combo of different milks. How did you choose cardamom?

  14. Carola says:

    so charming! colourfull picts and a lovely story.



  15. Gorgeous photos. Love the use of cardamom. Thanks for sharing!

  16. FruitFast says:

    Great improvisation with the cherry recipes and beautiful photos of the cherry blossoms! You must live in the Midwest or northeast to have blossoms this time of year. Glad to have found your blog!

  17. amaxtu?
    also, this is seriously lovely! book marked. thanks for sharing :)

  18. Carmen says:

    Cuando busco alguna receta en tu blog y tengo muchas del principio me asombro del cambio gradual que fuiste dando, no en los textos pero si en las fotos…si que encontraste tu estilo y es precioso.

    Aran, te quiero preguntar si tu editas tus fotos?

    bso Carmenzh

  19. Run Fast Travel Slow- i just love a little bit of cardamom in custards. You should try it.

    FruitFast- no, i don’t… i took those photos of the cherry tress in bloom a while back.

    Carmen- si, todo lo que ves aqui lo hago yo.

    Thank you!

  20. This looks so amazing! I’m not sure I can think of anything better than cherries, except if they have custard added!

  21. Benthe says:

    Mmm that looks soo good!

  22. Naomi says:

    If you ever have a yard sale… please let me know. You have some gorgeous things.

  23. When we used to live way up in Michigan, cherry season was huge! We ate so so many cherries. My MIL came once and make cherry jam for us. Enjoy your return and your sweet cherry dessert! I’ll have to see what awaits us down here in Texas as far as cherries go.

  24. That looks wonderful! (And the thought of a nap sounds equally good.)
    ~Penny Wise

  25. Pilar says:

    Me encanto conocerte en Atlanta, la charla estuvo buenísima, muy inspiradora, de las mejores de la conferencia honestamente.
    Gracias por compartir tus conocimientos.

  26. Naomi says:

    @Sarah (Snippets of Thyme) – Mmmmmm, cherry jam! Brings me back to childhood, I wish I ad some now!

  27. Pilar- el placer fue el mio. me alegra saber que disfrutaste. gracias!

    naomi & sarah- yum!


  28. sécia says:

    Those pictures are amazing! Is that a green egg I see?

    ♥ sécia

  29. The cherries and custards have come out. I’ve been waiting for this …

    Ah, life is good when you’re 4. Almost five. ;)

  30. Oh, you have me itching for summer! I adore your photos and how you paired them with each other. Perfect.

  31. I am so happy we had a bit of time together last weekend. You are marvelous. I learned so much in your session, as well.

    This looks so lovely. I love clafoutis. My grandmother made it all the time, but of course it was with milk or cream. I will try this version right away- my husband is completely dairy free. Mmm cherries and cardamom.

  32. cherries and cardamom, oh that combo sounds wonderful

  33. Sylvia says:

    Aran, estas embarazada? lo de casi 5 me dio la pista, si es asi te feicito

  34. Everything looks beautiful as usual! When I finally get a backyard of my own, I’m planting cherry trees. Lots of them.

  35. That picture of Jon is adorable! This just made me smile. Thank you, darling!

  36. You know, whenever my mom visited me in the US, she was always looking for cherries but it was always not the right season or the cherries were not that great that year..your custard sounds delicious, the flavours are so elegant and delicate..

    As always, beautiful photos and I love that your shots also always evoke a surreal and yet serene feeling for me :) Definitely looking fwd to owning a copy of your upcoming book.

  37. Such an interesting custard recipe – the spices sound like the perfect foil for the sweet cherries. Can’t wait for the cherry season to start in Dubai (usually Iranian and Syrian cherries). You’ve inspired me to try to take a beautiful picture of the stones (as well as the glossy fruit).

  38. ChichaJo says:

    Oh this looks just divine! I can imagine what a wonderful talk you must have given at BlogHer…your visuals are always so beautiful, but more importantly, tell a story without words :)

  39. I love when cherry season is upon us! This will be making an appearance on my kitchen table soon!

  40. Natashia says:

    Cherry time in Australia is around Christmas, so they always remind me of the lunch table, fighting on who had the most then counting the pips.

  41. Syilvia- no no estoy embarazada! Lo que quire deicer es que mi hijo tiene 4 años, casi 5.

    Thank you all! I see cherries create as much excitement in others as they do in me!

  42. I dfinately think I will have to try this! It looks amazing!

  43. antonia says:

    me han entrado unas ganas terribles de probarlo, este fin de semana me pienso poner manos a la obra! qué fotos…, me has alegrado la mañana!

  44. Sarah says:

    Lots of my favorite flavors all together! Can’t wait to try this recipe. Cherries are still $7 a lb here in Colorado so I’ll have to wait a little longer…

  45. I wish there weren’t so many awesome concurrent sessions at BlogHer because I really wanted to attend all of them! It would have been so nice to meet you- love your blog! I am so happy cherries are coming into season! Your idea to put them into this custard is fabulous!

  46. Eva says:

    That looks incredible. I love custard, for some reason the period right between spring and summer always feels like custard time to me. Maybe it is because of all the fresh fruits and the slight rise in warm weather. Regardless, this custard sounds delicious! Love the flavor combinations going on here.

  47. Danielle says:

    I love that you used cardamom with this, it’s an under-rated spice that goes so well with lemon and custards. Welcome home!

  48. I have loads of cherries that need eating! This looks amazing!!!!!

  49. your photos are breathtaking!

  50. I love the idea of combining cherries and cardamom, such a contrast! And that 4-year-old smile for a bowl of cherry custard – amazing!

  51. Great post. La segunda foto me encanto! que foto mas bella!! wow

  52. Barbara says:

    Your littleboy is gorgeous. Such a cheeky smile.

    I saw US cherries in the shop yesterday, but I’ll wait for our home grown cherries in summer to try this.

  53. tinajo says:

    Such a sweetie – and I love the images in this post! :-)

  54. case lemn says:

    Hmmm it looks delicious, definetly i need to try this recipe, thanks a lot for sharing with us.

  55. Such inspiring pictures – WOW I love it all .
    A xxx

  56. Ilke says:

    It was so nice to meet you in Atlanta and listen to your panel.
    Glad you are safely back home. You have wonderful kids!

  57. dementia says:

    It’s my first time here. I’m browsing Time’s Top 50 Food Blogs and I just have to say yours is the prettiest so far. I love the way you take the photos and the foods look so delicious!

  58. Ilke- it was a pleasure to meet you as well and so glad you enjoyed our session. Thank you.

  59. argone says:

    oh my. I thought you were expecting too … :-D

    great dessert !

  60. meg says:

    It’s hard to believe that cherry season is upon us! I just got back from Portland, OR, and the strawberries haven’t even come in yet! This sounds delicious–I’m putting it at the top of my baking list.

  61. a. maren says:

    oo this looks really wonderful! a relative of mine was recently diagnoses with dairy and gluten allergies, i think this would be a perfect gift for her.

  62. Pity says:

    cardamomo y natillas, de lo mejor! tu niño esta precioso! besitos desde londres

  63. That glorious blue sky! That cherry tree! You captured the quintessential cherry moment. Thanks as always!

  64. kankana says:

    I am not much of a baker and most often i will just finish those cherries with some cream or plain .. munching it the whole day. This is an excellent way to treat them . thanks :)

  65. beautiful post aran and I love the idea of that flan clafouti with coconut and almond milk–I will be trying when our cherries come into season! xoxox, deb

  66. 29999 says:

    Quelle belle recette ! Un délice ! Bisous !

  67. Itxaso says:

    Istori polite eta errezetea ez da bape gatxa. Kotxea aukingogu laster eta erosketak iteko fazilagoa izingo da. Quinoa perretxikoakaz eta mascarponegaz in dot hiru-lau bider eta oso gozo urten dau bebai. Hile bi barru etxerantza noa, iuju! Aurten mother-in-law be badator, ni joan eta aste bire. Zelango ganea!! Zu be bazoaz? Igual koinzididuko dogu! Ondo segidu!

  68. Itxaso- ze ondo! gu abuztuen goaz hiru asterako. noiz arte geratuko zarie? ia ikusten garen!

  69. Itxaso says:

    Abuztuen 17en urtengogu handik, ia koinzididuten dogun!

  70. zer0gluten says:

    Jolines Aran, qué grande está tu peque!!!!! Me he quedado prendada. Esta guapo, guapo.
    Tus recetas y tus fotos como siempre chapeau.
    Mil besos sin gluten.

  71. Itxaso- Jo justo 17en heltzen gara gu!! Zelako pena… Ba ondo paseu! Ia hurrungoan ikusten garen ba!

  72. Itxaso says:

    Jo, ke pena!Hurrungo baten orduen, ondo segidu!

  73. Notcathy says:

    This is not totally late for summer gateway with my family.. I’ll surely try this recipe for my family especially to my daughter.. She’ll gonna love it. :)

  74. Jessie says:

    Lovely lovely blossoms! Cherries and blossoms somehow remind me of cherry blossoms! They make a sweet scented ingredient too.

  75. Your blog is uttelry lovley! I always get in such good mood when I enter your world!

    Keep up the good work!


    Isabelle Ljungblom

  76. Kevin says:

    I really like the use of the coconut and almond milk in this cherry custard!

  77. Que buena idea poner las cerezas a las natillas, tienen que estar deliciosas¡¡ la pondré en práctica sobre todo ahora que estamos en plena temporada ….., tus son preciosas, me enamoré de ese arbol

    Un beso

  78. Susana says:

    Hola Aran!
    Como estas? Como siempre precioso todo lo que haces! Queria preguntarte como puedo sustituir las harinas sin gluten por harina de trigo? Tambien queria preguntarte donde compras tus pistachos?
    Muchos carinos!

  79. Susana- Puedes sumar todas las cantidades de harinas sin gluten y utilizar esa misma cantidad de harina de trigo. La textura sera un poco diferente pero vale. Los pistachos los compro en una tienda de por aqui cerquita.


    Thanks all!

  80. annemineli says:

    Canım; ellerine sağlık,çok lezzetli görünüyor.Sevgilerrrrrrr…..

  81. Natali says:

    waw! you have the best blog! really nice pictures, recipes..everything is perfect! absolutely fabulous !!!

  82. Your pictures just get more incredible each time I check in here! Beautiful tart!

  83. Laurelas says:

    MMMh, i love cherries :)

  84. Tonje says:

    Your blog is beautiful and inspirational! And thanks for the lovely recipes!
    Greetings from

  85. That looks seriously amazing. I’m not sure I’ve ever had custard before…

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