Cherry Brulees

Cherry Brulees

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Servings: 8
Calories: 301


  • 12 oz fresh cherries
  • 1 tbsp kirsch
  • 4 egg yolks
  • 4 Tbsp caster sugar superfine granulated
  • 3/4 pint double cream heavy cream
  • 2/3 cup granulated sugar


  • Stone the cherries, reserving eight with stem for decoration.
  • Pour the kirsch over the remaining pitted cherries.
  • Whisk the egg yolks and sugar until they are thick and pale.
  • Pour in the cream, stirring.
  • Place in a heavy-based saucepan. Cook over a low heat, stirring continuously, until the mixture thickens to the consistency of double cream.
  • This will take about 10 minutes. Do not boil.
  • Divide the soaked cherries between 8 ramekins or heatproof cups.
  • Strain over the custard mixture.
  • Bake at 150°C (300°F/gas 2) for 30-35 minutes or until very lightly set.
  • Cool and refrigerate until firm.
  • Place the granulated sugar in a small, heavy-based saucepan.
  • Heat gently until the sugar dissolves and turns a golden caramel colour.
  • Place a reserved cherry on each ramekin.
  • Pour a thin layer of the caramel over each one.
  • Chill, uncovered, for about 1 hour but not more than 6 hours before serving.
Calories: 301 kcal
Carbohydrates: 31 g
Protein: 3 g
Fat: 19g
Saturated Fat: 11 g
Cholesterol: 158 mg
Sodium: 21 mg
Potassium: 138 mg
Fiber: 1 g
Sugar: 28 g
Vitamin A: 809 IU
Vitamin C: 3 mg
Calcium: 46 mg
Iron: 1 mg
Ingredients Cream and Milk, Custard
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