Griottine Cherry Creme Brulee
Serves 5
Ingredients
Method
290 ml Milk (Full Fat)
290 ml Cream (Double)
100 g Sugar (Castor)
3 Egg (Yolks)
3 Eggs (Whole)
1 Vanilla Pod Split
200 g Cherries
25 ml Cherry Brandy
Place milk and cream in a saucepan with the split vanilla pod and bring to the boil. Remove from the heat.
In a large mixing bowl whisk the egg yolks, eggs and sugar together. Pour the hot milk and cream over the egg mixture and whisk together.
Pass through a fine sieve and add cherry brandy to taste.
Place 5-6 griottine cherries in the bottom of each ramekin and fill to the top with the mixture.
Cook in a bain-marie ( metal tray with hot water half way up the side of the ramekins ) in the oven until they are just set, leave to cool then refrigerate.
Just before serving sprinkle with sugar, glaze with a blow torch and serve.