Cherry Crème Brûlée Recipe

Make the Custard

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Gradually add the hot cream to the egg mixture while whisking constantly to temper the eggs.

Bake the Custard

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until the custards are set but still slightly wobbly in the center.

Cool and Chill

Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

Prepare the Cherries

In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries soften and the mixture thickens slightly, about 5-7 minutes.

Make the Dough

In a mixing bowl, cream together the butter and sugar until smooth. Stir in the vanilla. Gradually add the flour and salt, mixing until a dough forms.

Shape and Bake

Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350°F (175°C). Slice the dough into rounds and place on a baking sheet. Bake for 12-15 minutes or until lightly golden.

Caramelize the Sugar

Sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy top.