Cherry Cordial Creme Brulee

• 4 cups heavy whipping cream
• 10 large egg yolks
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• 8 dark chocolate-covered cherries
• 2 tablespoons brown sugar

1. Preheat oven to 325u0b0. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Stir in vanilla.
2. Place eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Place a cherry in each ramekin. Pour egg mixture over cherries. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 50-60 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
3. In a small bowl, mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
4. To caramelize topping in a broiler, place ramekins on a
5. ; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar mixture. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

heavy whipping cream, egg yolks, sugar, vanilla, cherries, brown sugar

Taken from www.tasteofhome.com/recipes/cherry-cordial-creme-brulee/ (may not work)