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CRÊME BRULÉE
Serves:
5
2 cups heavy cream
5
egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted
cherries, cooked *
1/2 cup dark brown sugar
Preheat oven to
350 degrees.
In a medium saucepan, bring the cream to a boil.
In a
mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually
stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat
until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups.
Place cups with custard in a pan containing boiling water and bake until center
of custard is medium firm. Cool at room temperature for an hour.
Sprinkle
brown sugar on top and place under the broiler to brown or use a torch to brown
sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich
dessert.
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