Crème brûlée with cherry compote

Name: Crème brûlée with cherry compote
Cook time: 1 h 15 min
Total time: 6 h 15 min
Yield: 4
Ingredients: 1 Vanilla pod; 150 g Whipped cream; 250 ml Milk; 3 TABLESPOONS Sugar; 4 TSP Sugar; 2 Eggs (Gr. M); 2 Egg yolk (Gr. M); 7-10 Tbsp Grease; 1 glass (à 370 ml) Sour cherries; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Cinnamon

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

The French classic with fruity extra. If you do not have a gas burner, caramelise the dessert under the oven grill

COOK TIME
75 mins

TOTAL TIME
375 mins

Ingredients

Servings: 4

1 Vanilla pod
150 g Whipped cream
250 ml Milk
3 TABLESPOONS Sugar
4 TSP Sugar
2 Eggs (Gr. M)
2 Egg yolk (Gr. M)
7-10 Tbsp Grease
1 glass (à 370 ml) Sour cherries
1-2 TEASPOONS Cornstarch
7-10 Tbsp Cinnamon

Directions

1
For the cream, cut the vanilla pod lengthwise and scrape out the pulp. Bring the cream, milk, 2 tablespoons of sugar, vanilla pulp and pod to the boil, simmer open for about 4 minutes. Remove the pod.
2
Beat the eggs and egg yolks until creamy. Add hot cream while stirring. Pour the mixture into greased moulds. Place the ramekins in a wide casserole dish. Pour on enough hot water to make them stand in water to 2⁄3. Place in a hot oven (electric cooker: 140 °C/circulating air: 120 °C/gas: see manufacturer) for approx. 50 minutes. Allow to cool and chill for at least 4 hours.
3
For the compote, drain the cherries and collect the juice. Stir starch and 3 tbsp. juice until smooth. Boil up the rest of the juice, 1 tablespoon sugar and a pinch of cinnamon. Stir in the starch and bring to the boil. Fold in cherries. Let cool off.
4
Sprinkle cream with 1 teaspoon of sugar each. Caramelise with a gas burner. Serve with the cherries.