This recipe uses two cherry-flavored German specialties -- Kirschwasser, a clear, naturally cherry-flavored schnapps -- and Sauerkirschen (sour cherries).
2 cups low-fat or skim milk
6 large eggs
1/3 cup sugar
1/8 teaspoon salt
Scraped seeds from 1/2 vanilla bean
1 teaspoon German Kirschwasser
German chocolate sprinkles
Mint leaves and fresh cherry to garnish (optional)
German Sour Cherry Sauce (recipe below)
1 cup sweetened whipped cream
Preheat oven to 325 degrees F. Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims, for custard to bake in a water bath. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.