Cherry Crème Brûlée

Desserts

Cherry Crème Brûlée

Cherries bring a fruity note to these silky baked custards. A thin caramelized sugar crust adds the familiar crackle just before serving.
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Prep
20 minutes
Cook
40 minutes
Chill
3 hours
Total
4 hours
Serves
6 ramekins

Bring it to the table

About this recipe.

Cherry-studded baked cream custards with a crisp caramelized sugar topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 cups Cherries (pitted (approx. 32 cherries))
  • 1/2 tsp Salt
  • 6 lg Egg yolks
  • Red food coloring (optional)
  • 5-6 tbsp Sugar (for topping; use a thin even layer, about 2 teaspoons per ramekin, more only as needed)
  • Extra cherries for topping (optional)
  • 2 cups Whipping cream (divided)
  • 4 tbsp Granulated sugar (for custard)

The cooking plan

How to make Cherry Crème Brûlée.

  1. Heat oven to 325°F. Arrange six heatproof ramekins in a deep roasting pan. Coarsely chop the pitted cherries.
  2. Heat 1 cup cream with the custard sugar, cherries and salt until gently simmering. Cook briefly, remove from heat and let stand 5 minutes. Stir in the remaining cream.
  3. Whisk yolks smooth in a bowl. Gradually whisk in the warm cream mixture a little at a time to warm the yolks without scrambling them. Divide cherries and custard evenly among ramekins.
  4. Set pan on the oven rack and carefully pour hot water around ramekins to halfway up their sides, keeping water out of the custard. Bake about 35–40 minutes, until edges are set and centers tremble gently rather than slosh. The egg custard should reach at least 160°F. Ramekin size affects timing.
  5. Carefully remove ramekins from the hot water. Cool briefly on a rack, then refrigerate promptly until thoroughly cold, at least 3 hours.
  6. Just before serving, dry any surface moisture and sprinkle a thin, even layer of topping sugar over each custard. Use a culinary torch according to its manufacturer instructions, on a heatproof surface away from flammable items. Let the caramel harden before serving.

Let’s cook

The full recipe.

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Cherry Crème Brûlée

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Cherry-studded baked cream custards with a crisp caramelized sugar topping.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chill 3 hours
Total Time 4 hours
Servings: 6 ramekins
Course: Dessert
Cuisine: French-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    1 ½ cups Cherries pitted (approx. 32 cherries)
  • ½ tsp Salt
  •  
    6 lg Egg yolks
  •  
    Red food coloring optional
  •  
    5-6 tbsp Sugar for topping; use a thin even layer, about 2 teaspoons per ramekin, more only as needed
  •  
    Extra cherries for topping optional
  •  
    2 cups Whipping cream divided
  • 4 tbsp Granulated sugar for custard

Instructions
 

  1. Heat oven to 325°F. Arrange six heatproof ramekins in a deep roasting pan. Coarsely chop the pitted cherries.
  2. Heat 1 cup cream with the custard sugar, cherries and salt until gently simmering. Cook briefly, remove from heat and let stand 5 minutes. Stir in the remaining cream.
  3. Whisk yolks smooth in a bowl. Gradually whisk in the warm cream mixture a little at a time to warm the yolks without scrambling them. Divide cherries and custard evenly among ramekins.
  4. Set pan on the oven rack and carefully pour hot water around ramekins to halfway up their sides, keeping water out of the custard. Bake about 35–40 minutes, until edges are set and centers tremble gently rather than slosh. The egg custard should reach at least 160°F. Ramekin size affects timing.
  5. Carefully remove ramekins from the hot water. Cool briefly on a rack, then refrigerate promptly until thoroughly cold, at least 3 hours.
  6. Just before serving, dry any surface moisture and sprinkle a thin, even layer of topping sugar over each custard. Use a culinary torch according to its manufacturer instructions, on a heatproof surface away from flammable items. Let the caramel harden before serving.

Notes

Adapted from Alie Romano’s Cherry Creme Brûlée at Baking for Friends. Restored missing 2 cups cream and 4 tablespoons custard sugar. Topping amount depends on ramekin surface area; begin with about 2 teaspoons each. Chill time is included as an estimate. Keep refrigerated and use within 3 days. No tested or nutrition claims supplied.

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