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1
Preheat the oven to 325F.
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2
Put the cherries in a small bowl and add 2 tablespoons of the kirsch.
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3
Let stand for 15 minutes.
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4
In a medium saucepan, combine the milk, rice, and cinnamon stick.
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5
Bring to a boil, and reduce the heat to medium-low.
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6
Cover and cook for 15 minutes, or until the rice is al dente and about 1/2 cup milk remains.
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7
Remove from the heat and stir in the 1/3 cup sugar.
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8
Let cool to room temperature.
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9
In a medium bowl, whisk the egg yolks until pale in color.
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10
Whisk in the cream and the remaining 2 tablespoons kirsch or, alternatively, the vanilla extract.
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11
Stir in the rice mixture.
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12
Place six standard-size flan dishes in a baking pan.
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13
Reserve a dozen cherries for garnish and divide the remainder among the dishes.
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14
Divide the custard mixture and any juices from the cherries among the dishes (discarding the cinnamon stick).
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15
Pour warm water into the pan to come halfway up the sides of the dishes.
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16
Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
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17
Remove from the oven and lift the dishes from the hot water.
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18
Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
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19
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon sugar over each custard.
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20
Using a hand-held blowtorch, caramelize the sugar (see Notes).
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21
Garnish the top of each dish with a cherry or two.
