For a surprising twist on this classic creme brulee I combine sweet cherries & cherry jam with a touch of cinnamon...this luscious & creamy dessert will be your new classic recipe
Course
Dessert
Cuisine
French
Keyword
creme brulee
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Authorwww.recipeforaparty.com
Ingredients
16fresh or frozen cherries, thawed and cut in half
6tspcherry preserves
4egg yolks
1tspvanilla extract
1 1/4cupsheavy cream
1/2tspcinnamon
1/4cupsugar
8tspsugar for caramelizing the top
Special Equipment
44 oz capacity ceramic ramekins
19X13 inch baking pan or casserole
creme brulee torch or you can use a broiler
Instructions
preheat oven to 300 degrees F
Place the 4 ramekins in a baking pan or casserole
Scatter 8 cherry halves in each of the ramekins
Drop 3 spoonful’s of cherry jam by ½ teaspoonful’s in three different areas of the ramekins
Whisk the egg yolks and vanilla together in a bowl, set aside
In a small saucepan over medium/high heat whisk the cream, cinnamon and sugar and bring to almost a boil, about 4 minutes, turn off.
Pour a ¼ cup of the hot cream mixture into the eggs to temper them while whisking and then pour all of the eggs into the hot cream, whisking until incorporated
Pour cream/egg mixture evenly over the cherries into all 4 ramekins
Pour boiling water into the baking pan until water comes up halfway up to the ramekins and cover loosely with foil.
Bake until set and just a bit jiggly, from 25 to 30 minutes
Let cool until able enough to handle, take the crème Brulee out of the water and let cool to room temperature and chill in the refrigerator for at least 3 hours or overnight.
Just before serving, sprinkle 2 teaspoons of sugar over each crème Brulee and with a crème Brulee torch or put under a broiler until the sugar caramelizes until you have a nice golden brown sugar glazed shell and serve.