Cherry and Vanilla Brulee

1. 1

   Heat oven to 200C/400F.

2. 2

   Heat the cream and vanilla pod until almost boiling.

3. 3

   remove for heat and stand for 10 minutes Remove and discard pod after 10 minutes.

4. 4

   Divide the cherries and kirsch between 4 ramekin dishes.

5. 5

   Beat together the eggs and 2 tbsp of the sugar.

6. 6

   Slowly add the cream and stir well.

7. 7

   strain the cream and add to the dishes.

8. 8

   Place in a roasting tin and half fill the tin with water to create a bain marie.

9. 9

   Cook for 15 minutes until a skin has formed and the custard is lightly set.

10. 10

    Chill for 4 hours.

11. 11

    Heat grill to hot.

12. 12

    Sprinkle the sugar over the puddings and grill until the sugar caramelises .

13. 13

    Allow to cool for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.