Creamy Baked Custards

Ingredients: (Serves 6)
Custards
2 cups 1% milk
1 vanilla bean, split
2 eggs
2 egg yolks
3 tablespoons sugar
1/2 teaspoon flour

Compote
1 tablespoon sugar
1 pound fresh cherries, pitted
2 teaspoons cornstarch

Preparation
1    Place milk and vanilla bean in a medium saucepan; heat on medium-high until almost boiling. Remove from heat, cover, and set aside to infuse for 15 minutes.
2    Preheat oven to 325°F. Place whole eggs, egg yolks, sugar, and flour in a bowl and lightly whisk together.
3    Coat six 4-ounce ramekins with cooking spray. Bring milk back to a boil, remove the vanilla bean, and slowly pour the hot milk into the egg mixture, whisking constantly. Strain the mixture into a pitcher; divide among the six ramekins.
4    Set ramekins in a shallow roasting pan; pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the custards are lightly set, about 30 to 35 minutes. The custards should be slightly wobbly in the center, as they will continue to cook after being removed from the oven. Lift the custards out of the hot water, and place on a wire rack to cool; refrigerate until ready to serve.
5    For the compote: Place 1 tablespoon sugar and 6 tablespoons water in a medium saucepan; heat over medium-high heat until sugar has dissolved. Bring to a boil, reduce the heat to low, and add the cherries. Cover the pan and simmer gently, stirring occasionally, until the cherries are tender, 4 to 5 minutes. Use a slotted spoon to remove the cherries and place them in a small serving bowl; set aside.
6    Mix the cornstarch with 1 tablespoon cold water, and stir this into the cherry juices in the saucepan. Bring to a boil, reduce the heat to low, and simmer, stirring, until thickened and clear, about 1 minute. Allow to cool for a few minutes, then pour the sauce over the cherries. The compote can be served warm or at room temperature. Spoon a little of the cherry compote over the top of each custard; serve the rest of the compote on the side.

Per serving: 165 cal, 5 g fat (2 g sat), 25 g carbs, 7 g protein, 2 g fiber, 145 mg chol, 65 mg sodium