Cherry Creme Brulee Recipe

Prepare Cherry Mixture

In a small saucepan, combine the pitted cherries and 1 tablespoon of granulated sugar. Cook over medium heat until the cherries are soft and their juices are released, about 5 minutes. Remove from heat and let cool slightly.

Make Custard Base

In another saucepan, combine the heavy cream, remaining granulated sugar, vanilla extract, and instant coffee granules. Heat over medium heat until just simmering, stirring occasionally. Remove from heat.

Mix Egg Yolks

In a mixing bowl, whisk together the egg yolks and a pinch of salt until pale and thick. Gradually whisk in the warm cream mixture until well combined.

Combine Cherry and Custard

Stir the cherry mixture into the custard base until evenly distributed.

Bake the Custard

Preheat your oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set but still slightly jiggly in the center.

Cool and Chill

Remove the ramekins from the water bath and let cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Caramelize the Sugar

Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, broil in the oven for 1-2 minutes, watching carefully to avoid burning.

Serve

Allow the caramelized topping to cool for a minute before serving. Enjoy your Cherry Crème Brûlée!