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Following on from last week's cherry theme. I've gone for the Kirsch variety so you can make this easily at any time of year. Being a little unprepared I only realised at the end that I'd lent my kitchen blow torch to a friend. Thankfully Michael rescued the situation with his industrial version from the tool shed.
Ingredients:
300ml double cream
180g kirsch black cherries
80g milk
45g sugar
4 egg yolks
1 vanilla pod
Method:
Preheat over to 160⁰C fan.
In the bottom of 6 ramekins, place 30g of cherries and syrup.
Slice the vanilla pod lengthways and scrape out the seeds. In a saucepan gently heat the milk and cream and add the vanilla seeds and pod. Take off the heat just at boiling point, remove the pod and allow to cool.
Whisk the egg yolks with the sugar until thick and pale. Gradually beat in the cream mixture. Place the ramekins in a baking tray, pour the mixture in to each ramekin up to the top, and then pour water into the surrounding tray until filled halfway.
Bake for appx 40 mins, until firm on top but with a slight wobble. Allow to cool.
Before serving, sprinkle the top with a fine layer of sugar and then use a blowtorch or place under the grill on high until they turn golden. Remove from the grill and serve.
Enjoy.
Gaby Van Clarke
A little behind the scenes.
When someone steals your culinary blowtorch and you find yourself using the heavy duty one from the shed! #ownsbigtoolstoo
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.