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Black cherry cream brulee (cream brulee con cerezas)

As many of you know here in the southern hemisphere we are in  summer.
I can not stand the heat. I just want my Autumn.
Now the good thing about summer is the fruit (and being able to swim) the cherries have been beautiful and I have done some things, this I did days before Christmas.
And seriously a Cream brulee with cherries is divine !!
It can be made with cherries in jars that are used for cherry pie.

Happy new year to all  who stopping by here!
And thanks for the friendship .

Source : Guys love cooking

My daugther made Christmas cookies 
the recipe is from my mom  here 


6 egg yolk
200 grams sugar
500 ml double cream
1 1/2  teaspoon vanilla extract
 200 grams pitted black cherry (in syrup) or fresh


Preheat oven  150 °c (300 F)

Add the double cream into a sauce pan . Add the vanilla extract into the cream.
Heat up and simmer the cream mixture about 5 minutes.
Meanwhile whisk the sugar and egg yolks together in a large bowl until pale and fluffy.
Pour slowly the hot cream over the egg mixture while whisking continously  until thickened.

Strain the mixture through a sieve into a nother large bowl.
Distribute the cherries in quarters or black cherries syrup in the bottom of the ramekins and cover with the mixture of vanilla and eggs.

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides and place the tray in the oven, and bake for 40 minutes.
Take the ramekins out of water and leave cool to set (1 hour)
Before serving  sprinkle 1 teaspoon sugar evenly over the surface of each cream brulee and then caramelise with a blow torch.
Wait until the caramel layer becomes hard then top with some cherries,

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   She  make all the things beautiful
(you can make this recipe any time are always delicious!)

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Cream brulee con cerezas

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