Bring the cream and Montmorency tart cherry juice concentrate to a simmer in a sauce pan.

In a mixing bowl, beat together egg yolks and sugar for 1 minute.

Slowly pour cream into eggs while whisking.

Bring the mixture back to stove on low heat until slightly thickened (approximately 3 minutes).

Pour mixture into oven safe ramekins. Set ramekins in a baking pan and while in the oven, add a small amount of water to the side of the ramekins (approximately halfway).

Bake the brûlées at 300 degrees for approximately  35 minutes.

Let the custard cool in the fridge for at least 2 hours.

To create the sugar crust, sprinkle sugar over the brûlée and burn with a blowtorch or bake briefly under broiler.