Best Cherry Creme Brulee Recipes

PISTACHIO CRèME BRûLéE WITH SOUR CHERRY SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
• Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
• Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
• Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
• Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
• Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
• Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.

CHERRY CREME BRULEE

Steps:

• In a saucepan, bring cream and cherry juice concentrate to a simmer.
• In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
• Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
• Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
• Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

CHERRY CORDIAL CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Stir in vanilla., Place eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Place a cherry in each ramekin. Pour egg mixture over cherries. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 50-60 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar mixture. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

CHERRY CREME BRULEE

Steps:

• Drain the cherries, and spoon equally into 6 rmekins and set aside.
• In a bowl, whisk the cream into soft peaks.
• Fold in the yogurt with the 2 oz of sugar or splenda, and the vanilla.
• Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight.
• When ready to serve, sprinkle the tope of each ramekin with sugar in an even layer. Caramelise under a very hot preheated grill, or with a small kitchen blow torch. (if using the grill, make sure it is very hot so that the sugar quickly caramelises but the cream and yogurt don't melt!).

CHERRY-CHOCOLATE CRèME BRûLéE RECIPE - (4.6/5)

Steps:

• 1. Place the bittersweet and semisweet chocolates in a medium bowl and rest a fine-mesh sieve over the top. 2. In a large bowl, whisk together the egg yolks and 1/4 cup of the sugar until a light lemon yellow, about 3 minutes. 3. In a medium pan, bring the cream to a boil and immediately remove from the heat. Slowly add one-third of the hot cream, whisking constantly, to the egg yolks. Whisk the tempered egg yolk mixture into the remaining hot cream in the pan and cook, whisking gently, over medium-low heat, taking care not to allow the mixture to boil. The custard will thicken and should coat the back of a spoon. Immediately pour the custard through the sieve and onto the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the vanilla. 4. Divide the cherries evenly among six, 8-ounce ramekins. Pour over the chocolate custard and let cool to room temperature. Refrigerate until firm, about 4 hours. 5. Preheat the broiler. Place the chilled custards on a baking sheet. Sprinkle the remaining 1/2 cup sugar evenly over the tops. Set under the broiler, about 4 inches from the heat source, and broil until the sugar is caramelized and golden. (Alternatively, you can use a kitchen butane torch to caramelize the tops.) Serve immediately.