Cherry Cream Brulee

Course : Desserts
Serves: 4
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20 medium canned cherries
1/2 cup sugar
2 tablespoons kirsch
1 cup whipping cream
1/2 cup milk
6 large egg yolk
1 teaspoon vanilla
1/4 cup light brown sugar

Preparation / Directions:

combine cherries, one-fourth the sugar, and the kirsch-mix well cover and allow to marinate at room temperature for 4-24 hours drain cherries, reserving marinade divide the cherries into portions and place into individual ramekins combine cream and milk in a heavy saucepan, over a medium-low flame heat just to a simmer, without boiling remove from heat, set aside combine egg yolks and remaining sugar-mix well whisk in heated cream mixture, vanilla extract, and reserved marinade divide sauce mixture between prepared ramekins place ramekins into hotel pans place hotel pans into the oven pour boiling water into the hotel pans to a depth of 2-3 inches (about halfway up the sides of the ramekins) bake @ 325 degrees for 30-40 minutes, until set remove from the oven remove ramekins to cool on a rack allow to cool for 2 hours chill for 4-48 hours sprinkle with brown sugar pass under the broiler to melt brown sugar serve at once


Nutritional Information:

1122 Calories (kcal); 31g Total Fat; (23% calories from fat); 18g Protein; 210g Carbohydrate; 405mg Cholesterol; 89mg Sodium

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