Tuesday, April 10, 2012

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!


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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  1. Joyce you are always the first person to blog about bake along! liquor desserts really sound sweet to me. I prefer the original one.

  2. Hi, this is what I call to die for dessert! Looks so sinfully delicious....
    one spoon in mouth sure to say, "hmmmmm, tastes sooooo good".
    If under different circumstances, can be dangerous to bachelors....he'll want to take you home, show you to his mom.
    And you bring along this dish. Habis cherita!

    At night she'll smack his shoulder, "so when..."?
    Ha ha ha.
    Have a nice day, and keep a song in your heart.

  3. Crème brûlée is indeed a very interesting dessert to bake... It's either we love it or hate it all for the way it is :D

    Your cherry version from Bon Appetite book look great! I might embrace myself to bake these one day :D

  4. I love that cherry version too. Yum, yumm ... keep one for me ok?

  5. yours really got treasures inside. YOu got a very nice sugar crust unlike mine, that day when i texted you, i later changed to another oven to do that grilling!Never thought that besides the custard, the sugar crust thing is another challenge for me to do it!

  6. I love surprises and I love booze.... :p Your creme brulee looks really fantastic and the caramelization is very pretty!

  7. I love the cherries hiding in the bottom! This looks creamy and delicious. :)

  8. Hi Angeline,
    Yup, can't wait to post this up! :) Liquor used is only 2 tablespoons, so it does not actually make a difference in making this sweeter and I did reduce the original sugar in the custard, as I do not like overly sweet desserts too! This works out great!

    Hi Uncle Lee,
    You are making me 'segan'-lah! hahaha!

    Hi Zoe,
    There are several recipes from Bon Appetit that sounds good, and this is one of them! Make them in smaller ramekin moulds would be a great alternative if you do not really like eating Creme Brulee!

    Hi Chris,
    We have finished all five, lor! Next round, then!

    Hi Jay,
    Thank you!

    Hi Lena,
    Two challenges in one, how fun! hahaha! First the custard, then the sugar, a very challenging bake indeed!

    Hi Jasline,
    Booze makes desserts taste extra yummy! Thank you!

  9. oh Joyce, i'm salivating while reading your post looking at those yummy pics of yours!
    i do love dessert with liquour too!
    gonna bake creme brulee on thurs/fri, wish me luck! i never bake this b4 :P

  10. Hi Alice, Good luck! Looking forward to see yours soon! Have fun baking! :)

  11. Awesome! creme brulee for the discerning adults!

  12. M literally licking my screen to get a taste of your brandy creme brulee! It's that inviting and TEMPTING

  13. Aiyo... I love this . u wait for me yeah babe... LOL

  14. Very interesting and delicious creme brulee you've made. I just made one a month ago, will try to look for another recipe to join your theme.

  15. eileen@hundred eighty degreesTuesday, April 10, 2012

    It crossed my mind at the time when I watched a variety show demonstrating crime brulee, just that this bake along event has stirred up my interest again. Remekins ready except blow torch. Must check if my oven comes with broil setting...yours look very good and tempting.

  16. Oh yum! yum! I like the way you improvise on the browning of the caramel on the top! Look mighty delicious! Great one Joyce, but I am intimidated lol!

  17. Wow, this looks too good! I can't believe I have never tried creme brulee! It is definitely on my to do list!

  18. Te ha quedado perfecta me gusta el dorado del caramelo esta crema me encanta ,abrazos y abrazos.

  19. Great, creme brulee, this is my favourite dessert too! This has been in my cook list for few months now but I still haven't taken action, hahaha!

    I've left something for you to pick up. When you are free, pls go to visit my latest posting, ie Easter Cookings Part I!

  20. Wow, your creme brulee looks fabulous, like the idea of less sugar and the cherry to balance the sweetness. Awesome texture :)
    Hope you are having a great week and thanks for sharing this delicious recipe!

  21. I have never thought to add fruit to this before. I love that you used cherries which are sometimes overlooked via strawberries and bluberries! Love it

  22. First time here!
    Lovely blog.
    Happy to follow you
    Check out my blog when you are free


  23. Oh I need to make these, they look wonderful!! creamy and bursting with fruit, yum!!

  24. I bought a torch as wanted to make this , look like I need to make this soon. By the way, where you bought the Kirsch and what is the brand ? I have been looking to buy one .

  25. Cherry, brandy and creme brulee...oh how delightful! This looks amazing!!!