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Cherry Cinnamon Crème Brulee
For a surprising twist on this classic creme brulee I combine sweet cherries & cherry jam with a touch of cinnamon...this luscious & creamy dessert will be your new classic recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 16 fresh or frozen cherries, thawed and cut in half
- 6 tsp cherry preserves
- 4 egg yolks
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1/2 tsp cinnamon
- 1/4 cup sugar
- 8 tsp sugar for caramelizing the top
Special Equipment
- 4 4 oz capacity ceramic ramekins
- 1 9X13 inch baking pan or casserole
- creme brulee torch or you can use a broiler
Instructions
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preheat oven to 300 degrees F
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Place the 4 ramekins in a baking pan or casserole
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Scatter 8 cherry halves in each of the ramekins
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Drop 3 spoonful’s of cherry jam by ½ teaspoonful’s in three different areas of the ramekins
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Whisk the egg yolks and vanilla together in a bowl, set aside
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In a small saucepan over medium/high heat whisk the cream, cinnamon and sugar and bring to almost a boil, about 4 minutes, turn off.
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Pour a ¼ cup of the hot cream mixture into the eggs to temper them while whisking and then pour all of the eggs into the hot cream, whisking until incorporated
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Pour cream/egg mixture evenly over the cherries into all 4 ramekins
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Pour boiling water into the baking pan until water comes up halfway up to the ramekins and cover loosely with foil.
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Bake until set and just a bit jiggly, from 25 to 30 minutes
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Let cool until able enough to handle, take the crème Brulee out of the water and let cool to room temperature and chill in the refrigerator for at least 3 hours or overnight.
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Just before serving, sprinkle 2 teaspoons of sugar over each crème Brulee and with a crème Brulee torch or put under a broiler until the sugar caramelizes until you have a nice golden brown sugar glazed shell and serve.