A little cherry juice goes a long way and will add a punch of antioxidants to this decadent dessert.
Ingredients
- 2-1/4 (560 mL) cups heavy cream
- 1/3 cup (80 mL) cherry juice concentrate
- 6 egg yolks
- 8 tbsp (120mL) sugar
- 2-3 tbsp sugar for crust (30 – 45 mL)
Steps
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Bring the cream and cherry concentrate to a simmer.
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Beat together the egg yolks and sugar for one minute.
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Slowly pour the cream into the eggs while whisking.
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Bring the mixture back to the stove on low heat until slightly thickened (approx 3 minutes).
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Pour the mixture into oven safe ramekins set in a baking pan.
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When the baking pan is in the oven, add enough water to come halfway up the sides of the ramekins.
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Bake the brûlées at 300ºF (150ºC) for approx 35 minutes.
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Let the custard cool in the fridge for at least 2 hours.
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To create the sugar crust, sprinkle sugar over the brûlée and burn with a blowtorch or under the broiler.
