Cherry Creme Brulee : Free and Easy Bake-Along #22 - Theme : Creme Brulee

Time for another Bake-Along, how time flies when one is having a good time making yummy desserts! For this round of Bake-Along, we are baking based on a theme and I have chosen "Creme Brulee". Why Creme Brulee? Because if has been on my list-of-to-do for ages and also I have noticed that I have not seen any of my baking friends at Bake-Along  made any Creme Brulee, which I'm sure that at one time or another, the thought of making Creme Brulee does cross their mind. wink! 

I have several recipes for creme brulee, thought of making a chocolate flavour, but decided to select this because it has brandy! wink again! Though I do not take brandy as it is, I love liquor in desserts! Sounds even wonderful with cherries, even though canned cherries are used here.

The canned cherries are drained and soaked in brandy for 2 hours, drained and the liquid is retained to be added into the custard later. The cherries are divided into ramekin cups, the custard is cooked as per instructions in the recipe and poured over the cherries. Next, the ramekins are placed in a baking dish filled with hot water, to come up halfway sides of ramekins. These are baked for about 35 minutes until the custard has just set in the centre. Remove ramekin, leave to cool and refrigerate overnight, covered.

Just before serving, push about 1 tablespoon of brown sugar through a sieve on top of custard. I just sprinkled them over, just make sure that the sugar are not in lumps. Since I do not have a kitchen torch, I broil the custard under the griller in my oven for a couple of minutes, turning the tray after a few minutes to make sure they are browning evenly. And magic!  the custard now looks like Creme Brulee!!  hehe! I did it! Another item off my list and it looks yummy!

It's time for some yummy test! Overall rating : Delicious! There is no eggy smell at all, it is silky smooth, soft and a pleasure to eat with the hidden treasure at the bottom. The top sugary crust is really yum, a slight crunch against the soft custard, delightful!

A definite hit with my family!

Yummmmy!!

I could not wait to see my baking friends' Creme Brulee, think of all the different flavours that everyone will be making! Please visit my two baking buddies Lena, Frozen Wings and Zoe, Bake For Happy Kids and other baking friends who has baked along with us at the linky below. If you would like to join our Bake-Along, simply make some delicious Creme Brulee and link your post in the linky below. 

For our next bake-along, we shall be baking Honey and Walnut Cake from Cake Keeper Cakes, page 54. If you do not own this book, you may bake any cake as long as it has honey and walnuts, and join us in the linky on 4th May which will stay open right up to 10th May. See you!

Cherry Creme Brulee
(adapted from "Bon Appetit Desserts" by Barbara Fairchild)
20 canned pitted sweet cherries, drained, halved
8 tablespoons sugar, divided (I use 6 tablespoons)
2 tablespoons kirsch (clear cherry brandy) or other brandy
1-1/2 cups heavy whipping cream
1/2 cup milk

6 large egg yolks (I use yolks from medium eggs)

1 teaspoon vanilla extract
4 tablespoons (packed) golden brown sugar

Combine cherries, 2 tablespoons sugar, and kirsch in a small bowl. Let cherries soak 2 hours.

Preheat oven to 325F. Drain cherries, reserving liquid. Divide cherries evenly among four 1-cup ramekins. Bring cream and milk to simmer in heavy medium saucepan. Whisk egg yolks and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Stir in reserved cherry soaking liquid and vanilla. Divide mixture among ramekins. Place ramekins in large shallow baking dish. Add enough hot water to baking dish to come halfway up sides of ramekins.

Bake until custards are just set in center, about 35 minutes. Remove custards from water and cool. Cover and refrigerate overnight.

Do Ahead : Can be made 2 days ahead. Keep refrigerated.

Press  1 tablespoon brown sugar through sieve over each custard. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber colour, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes). Serve immediately.

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