Cherry Creme Brulee

• 2 1/4 cups heavy cream
• 1/3 cup tart cherry juice concentrate
• 6 egg yolks
• 8 tablespoons sugar
• 2 -3 tablespoons sugar, for crust

1. In a saucepan, bring cream and cherry juice concentrate to a simmer.
2. In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
3. Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
4. Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
5. Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

heavy cream, cherry juice, egg yolks, sugar, sugar

Taken from www.food.com/recipe/cherry-creme-brulee-413172 (may not work)