Cherry Creme Brulee Recipes

PERFECT CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

CHERRY CREME BRULEE

Steps:

• Drain the cherries, and spoon equally into 6 rmekins and set aside.
• In a bowl, whisk the cream into soft peaks.
• Fold in the yogurt with the 2 oz of sugar or splenda, and the vanilla.
• Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight.
• When ready to serve, sprinkle the tope of each ramekin with sugar in an even layer. Caramelise under a very hot preheated grill, or with a small kitchen blow torch. (if using the grill, make sure it is very hot so that the sugar quickly caramelises but the cream and yogurt don't melt!).

CHERRY CREME BRULEE

Steps:

• In a saucepan, bring cream and cherry juice concentrate to a simmer.
• In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
• Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
• Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
• Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

CHERRY-CHOCOLATE CRèME BRûLéE RECIPE - (4.6/5)

Steps:

• 1. Place the bittersweet and semisweet chocolates in a medium bowl and rest a fine-mesh sieve over the top. 2. In a large bowl, whisk together the egg yolks and 1/4 cup of the sugar until a light lemon yellow, about 3 minutes. 3. In a medium pan, bring the cream to a boil and immediately remove from the heat. Slowly add one-third of the hot cream, whisking constantly, to the egg yolks. Whisk the tempered egg yolk mixture into the remaining hot cream in the pan and cook, whisking gently, over medium-low heat, taking care not to allow the mixture to boil. The custard will thicken and should coat the back of a spoon. Immediately pour the custard through the sieve and onto the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the vanilla. 4. Divide the cherries evenly among six, 8-ounce ramekins. Pour over the chocolate custard and let cool to room temperature. Refrigerate until firm, about 4 hours. 5. Preheat the broiler. Place the chilled custards on a baking sheet. Sprinkle the remaining 1/2 cup sugar evenly over the tops. Set under the broiler, about 4 inches from the heat source, and broil until the sugar is caramelized and golden. (Alternatively, you can use a kitchen butane torch to caramelize the tops.) Serve immediately.