Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 5
If they like it, it serves 5 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 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.
Have you tried the recipe?

Crême brulée with cherries

Add Comment

* Required information
Enter the last letter of the word satellite.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook