Wild Cherry Crème Brûlée
- 12 egg yolks
- 200g castor sugar
- 2 vanilla pods
- 200g pitted wild cherries
- 1200ml Millac Gold Double
Bring to the boil Millac Gold Double and deseeded vanilla pods.
Remove from the heat and allow to infuse.
Whisk the eggs and sugar until pale light and fluffy.
Pour the infused Millac Gold Double onto egg mixture and mix together well.
Place the cherries into the 12 ramekins and pour over the brûlée mix, cook in Bain Marie at 160°C for 30 minutes.
Once set remove from the water bath and refrigerate.
Using a blow torch and a little sugar glaze the tops. Serve once cooled.