Cherry Compote & Brandy Custard Creme Brulee Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F. Place six ramekins in a baking dish.
• STEP 2.In a saucepan, heat the cream and vanilla bean over medium heat until it begins to simmer. Remove from heat and let steep for 10 minutes.
• STEP 3.In a mixing bowl, whisk together the egg yolks and sugar until well combined.
• STEP 4.Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly.
• STEP 5.Stir in the brandy.
• STEP 6.Divide the custard mixture evenly among the ramekins.
• STEP 7.Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
• STEP 8.Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
• STEP 9.Remove the ramekins from the water bath and let cool to room temperature. Then, refrigerate for at least 2 hours, or overnight.
• STEP 10.Just before serving, top each custard with a spoonful of cherry compote and sprinkle with sugar.
• STEP 11.Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust.
• STEP 12.Serve immediately and enjoy!

Cooking Tips

• You can make the cherry compote ahead of time and store it in the refrigerator until ready to use.
• If you don't have a kitchen torch, you can place the custards under the broiler for a few minutes to caramelize the sugar.
• For an extra touch of elegance, garnish each custard with a fresh cherry or a sprig of mint.

Storage and Serving

• Leftover creme brulee can be stored in the refrigerator for up to 2 days.
• To serve, let the custards come to room temperature for about 10 minutes before caramelizing the sugar.
• Serve the creme brulee with additional cherry compote on the side, if desired.