Flathead cherry white-chocolate creme brulee flathead cherry recipe

Ingredients

• 1 pint fresh flathead or other fresh cherries, stems on
• ½ cup simple syrup
• ½ cup granulated sugar

• 2 pints flathead cherries, pitted
• 1 tablespoon freshly squeezed lemon juice
• ½ cup cabernet sauvignon
• ½ cup granulated sugar

• 3 cups heavy cream
• ½ cup white baking chocolate
• 1 cup half-and-half
• 1 vanilla bean, split lengthwise and scraped
• 8 egg yolks
• 1 cup granulated sugar, divided

1. For the sugared cherries, dip the cherries ries in the simple syrup, then roll in granulated sugar. Set aside to dry.
2. For the cherry compote, simmer all ingredients in a small saucepan for 15 minutes. Cool in the refrigerator completely.
3. For the creme brûlee, heat the cream, white chocolate, half-and-half, and vanilla bean pod and seeds together in pot over medium heat until it begins to simmer. Stir constantly to keep it from scalding.
4. Meanwhile, whisk the yolks and ½ cup of the sugar together in a mixing bowl vigorously until very light and pale yellow. Slowly incorporate half of the cream mixture into the eggs to temper. Add the rest of cream to the warmed eggs and mix thoroughly. Cool in the refrigerator completely.
5. Preheat the oven to 325°F. Heat a kettle of water to boiling.
6. Divide the cherry compote among eight 6-ounce ramekins. Ladle the crème brûlée batter on top of the compote.
7. Set the ramekins on top of a cloth napkin or kitchen towel spread inside of a large baking dish. (This will keep the ramekins from coming in contact with high heat from the pan.) Carefully pour the hot water into the baking dish around the ramekins to make a bain marie (it distributes heat more evenly). Cover the baking dish with foil. Bake for 45 to 55 minutes. You will know that they are done when they have a solid jiggle when shaken (like Jell-O). Remove the ramekins from the pan and place in the fridge for 2 hours.
8. After chilling the ramekins, sprinkle the top of each creme brûlée with 1 tablespoon of the remaining sugar. Using a blow torch, lightly caramelize the tops of the brulees; the sugar should melt and form a crust, about 20 to 30 seconds. Place a couple of sugared cherries on top and serve.