Griottines Creme Brulee

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 100 g egg yolks
• 65 g sugar
• 500 ml double cream
• 150 g cherries, ie. griottines
• 1 vanilla bean
• sugar, to caramelise

Recipe

• 1 preheat oven to110c (gas mark ¼).
• 2 pour the cream into a saucepan. split the vanilla pod lengthwise and scrape the seeds into the cream. chop the empty pod into pieces, and add to the cream.
• 3 bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
• 4 in a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. bring the cream back to boiling point. pour it over the egg mixture, whisking continuously until thickened.
• 5 strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or crème brulee dishes to about two thirds full. add approx 6-8 griottines per ramekin.
• 6 place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie).
• 7 place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
• 8 remove the ramekins from the water and set aside to cool to room temperature.
• 9 chill until needed.
• 10 when ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize with a blow torch or under the grill.