Cherry Creme Brulee
A little cherry juice goes a long way in the Cherry Crème Brûlée and will add a punch of antioxidants to this decadent dessert
2 1/4 cups heavy cream
1/3 cup cherry juice concentrate
6 egg yolks
8 tbsp sugar
2-3 tbsp sugar for crust
Bring the cream and cherry concentrate to a simmer.
Beat together the egg yolks and sugar for one minute.
Slowly pour the cream into the eggs while whisking.
Bring the mixture back to the stove on low heat until slightly thickened (approx 3 minutes).
Pour the mixture into oven safe ramekins set in a baking pan.
When the baking pan is in the oven, add enough water to come halfway up the sides of the ramekins.
Bake the brûlées at 300º F (150º C) for approx 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 under the broiler.