RECIPE : Adapted By Kath Sutherland / Hospitality Chain

Ingredients:

For the Creme Brulee:

• 2 cups heavy cream
• 1 vanilla bean, split lengthwise and seeds scraped out (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• A pinch of salt

For the Cherry Topping:

• 1 cup cherries (fresh or frozen), pitted and halved
• 2-3 tablespoons granulated sugar (adjust to taste)
• 1 tablespoon water
• 1 teaspoon lemon juice

For the Brulee Topping:

• 1/4 cup granulated sugar

Instructions:

1. Prepare the Cherry Sauce:

1. In a small saucepan, combine half of the cherries (about 1/2 cup), granulated sugar, water, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly, about 8-10 minutes.
3. Remove from heat and let the cherry mixture cool.
4. Once cooled, blend the cherry mixture until smooth using a blender or immersion blender.
5. Stir in the remaining cherry halves for garnishing. Set aside.

2. Infuse the Cream:

1. In a medium saucepan, heat the heavy cream and vanilla bean (or vanilla extract) over medium heat until it’s hot but not boiling. Remove from heat and let the vanilla infuse into the cream for about 15-20 minutes. Remove the vanilla bean.

3. Prepare the Custard:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, whisk the egg yolks, granulated sugar, and salt together until well combined and slightly pale in color.
3. Slowly pour the infused cream into the egg mixture, whisking constantly to avoid curdling.
4. Strain the custard mixture through a fine-mesh sieve to remove any curdled bits or vanilla remnants.

4. Assemble and Bake:

1. Place your ramekins (about 4-6 depending on size) in a baking dish.
2. Divide the custard mixture evenly among the ramekins.
3. Create a water bath by adding hot water to the baking dish until it reaches halfway up the sides of the ramekins. Be careful not to get water into the custard.
4. Carefully place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
5. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

5. Prepare the Brulee Topping:

1. Sprinkle a thin, even layer of granulated sugar over the chilled custards.
2. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until the sugar turns golden brown and forms a crispy crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a short time, but be sure to watch them closely to avoid burning.

6. Serve:

1. Remove the creme brulees from the fridge and let them sit for a few minutes to allow the caramelized sugar to harden.
2. Top each creme brulee with a spoonful of the cherry sauce, making sure to include some of the cherry halves for a burst of flavor and texture.
3. Garnish each creme brulee with a few fresh cherry halves on top.

Enjoy your Cherry Creme Brulee Recipe with a delightful cherry sauce and beautifully garnished with fresh cherries!