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1
If using tinned cherries, wash the cherries thoroughly under running water and dry them on a towel.
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2
Preheat oven to 180 C/360 F. Tip the cherries into your baking dish and toss them with corn flour.
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3
Add ground almonds, demerara sugar, oats, cinnamon, salt, and unsalted butter to a large bowl. Using your fingers, rub the cold butter into the mixture until it starts to resemble coarse breadcrumbs. You want to leave some bits bigger than others for texture.
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4
Spread the crisp mix over the cherries in an even layer, and bake in the center of the oven for 40 - 50 minutes until the crisp is golden brown and the cherry juices start to bubble up to the surface.
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5
Slit the vanilla bean lengthwise and using the edge of your knife, scrape out the seeds from the pod. Reserve the pod.
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6
Heat the milk along with the vanilla pod in a pot under a medium flame without letting it come up to a boil.
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7
In another bowl whisk together the sugar, egg yolks, cornflour, and vanilla seeds/extract.
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8
Mix a little of the hot milk into the egg mixture and then stir the egg mixture into the remaining hot milk. Simmer over low heat for 5-7 minutes, stirring constantly until it starts to thicken (you want the consistency of double cream). Discard the vanilla pod and strain.
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9
Pour into a jug and cover with cling film to stop a film from forming on the surface. Once slightly cooled, refrigerate and reheat gently before serving. (Keeps well in the refrigerator for up to a week).
