Cherry and Vanilla Brulee

• 500 ml double cream
• 1 vanilla pod, split lengthways
• 200 g cherries, stoned
• 4 teaspoons kirsch
• 5 medium egg yolks
• 100 g caster sugar

1. Heat oven to 200C/400F.
2. Heat the cream and vanilla pod until almost boiling.
3. remove for heat and stand for 10 minutes Remove and discard pod after 10 minutes.
4. Divide the cherries and kirsch between 4 ramekin dishes.
5. Beat together the eggs and 2 tbsp of the sugar.
6. Slowly add the cream and stir well.
7. strain the cream and add to the dishes.
8. Place in a roasting tin and half fill the tin with water to create a bain marie.
9. Cook for 15 minutes until a skin has formed and the custard is lightly set.
10. Chill for 4 hours.
11. Heat grill to hot.
12. Sprinkle the sugar over the puddings and grill until the sugar caramelises .
13. Allow to cool for 15 minutes before serving.

vanilla, cherries, egg yolks, caster sugar

Taken from www.food.com/recipe/cherry-and-vanilla-brulee-196344 (may not work)