Prep 10 mins
Cook 1 hr 30 mins
Silky, smooth custard made extra special by the addition of Griottines, a type of Morello cherry steeped in liqueur.
- 100 g egg yolks
- 65 g sugar
- 500 ml double cream
- 150 g cherries, ie. griottines
- 1 vanilla bean
- sugar, to caramelise
- Preheat Oven to110C (gas mark ¼).
- 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.
- Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
- 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.
- 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.
- 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).
- 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.
- Remove the ramekins from the water and set aside to cool to room temperature.
- Chill until needed.
- 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.