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
- Heat oven to 325°F. Arrange six heatproof ramekins in a deep roasting pan. Coarsely chop the pitted cherries.
- 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.
- 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.
- 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.
- Carefully remove ramekins from the hot water. Cool briefly on a rack, then refrigerate promptly until thoroughly cold, at least 3 hours.
- 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.
