cherry-creme-brulee
A fruity twist on a classic French dessert with the addition of fresh cherries. This version combines silky vanilla custard with the sweet, slightly tart burst of cherries. Baked low and slow for a smooth texture, then finished with a crisp caramelised sugar crust. An elegant yet comforting dessert that’s perfect for make-ahead entertaining!
Ingredients
75 –100 g fresh cherries, pitted and halved
250 ml cream
120 g egg yolks (~6 yolks)
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