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Cherry Creme Brûlée

Cherry Creme Brûlée
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This simple cherry creme brûlée is silky and melts in your mouth. It has a delicate flavour of baked woody cherries and you’ll find little pieces of cherries throughout! The burnt sugary crisp topping finishes off the dessert and is what gives the creme brûlée its signature name! 

Ingredients

Units Scale
  • 1 1/2 cups of pitted cherries (approx. 32 cherries)
  • 2 cups whipping cream, divided
  • 4 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • red food colouring, optional
  • 5–6 Tablespoons sugar for topping
  • extra cherries for topping, optional

Instructions

  1. Preheat oven to 325˚F. Set out 6 ramekins and a large baking dish, set aside.
  2. In a large bowl add pitted cherries, using an immersion blender, lightly blend cherries a few times to coarsely chop, leaving little chunks of cherries.
  3. In a saucepan add 1 cup of the cream, sugar, chopped cherries and salt and simmer over medium-high heat for 1-2 minutes. Remove from heat and let cool for approx. 5 minutes. Add the rest (1 cup) of the cream to further cool the mixture. Whisk to combine. 
  4. Meanwhile, bring a saucepan or kettle of water to a boil (this is to make a water bath).
  5. In a large bowl whisk egg yolks until smooth. Add approx. ¼ cup of the cream mixture while continuously whisking to combine. Continue to add the cream mixture approx.  1/4-1/2 cup at a time until the custard is smooth and the colour is pale. Note: you are adding a little at a time so you don’t cook the eggs; you want to slowly bring the mixture down in temperature. 
  6. Place a piece of paper towel on the bottom of a large baking dish that’s large enough to hold 6 ramekins (this keeps the ramekins from slipping, see images above for a reference).  Set ramekins on the paper towel. Using a large spoon, scoop cherries out of the mixture and evenly disperse them between the 6 ramekins. Then top each ramekin with even amounts of the custard. Note, it’s easier to pour the cherry custard into a large measuring cup before pouring it into the ramekins.
  7. Once the ramekins are full pour the boiling water into the dish to come just halfway up the side of the ramekins, being careful not to splash any water into the mixture.
  8. Bake approximately 35-40 minutes or until set but still slightly loose in the centre (baking time will depend on the size of your ramekins). Remove from oven and allow to cool in the pan for 10 minutes then carefully transfer ramekins to a wire rack to cool.
  9. Once at room temperature place the ramekins in the refrigerator for 2-3 hours or overnight.
  10. When ready to serve, sprinkle the tops evenly with approx. 2 teaspoons of sugar (you want a thick layer of sugar). Using a chef’s torch or kitchen torch, carefully brown the tops to caramelize the sugar. See notes if you don’t have a torch.

Notes

I did not use red food colouring in this recipe (just to give you an idea of what the natural colour is). 

If you don’t have a chef’s torch you can broil the tops. Place the ramekins (approx. 2 at a time) on a baking sheet. Arrange the rack in the oven to the highest position and broil for approx. 5 minutes. Watch carefully and if possible rotate the ramekins with tongs to evenly broil the tops. A chef’s torch is faster, safer and easier. You can buy a cheap one online (just don’t forget to buy the fuel for the torch too). 

Nutrition

Find it online: https://bakingforfriends.com/cherry-creme-brulee/

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