Cherry Risotto Creme Brulee

• 1/3 cup dried cherries or 1 1/2 cups fresh Bing cherries, pitted
• 4 tablespoons kirsch
• 2 cups whole milk
• 2/3 cup Arborio rice
• 1 cinnamon stick
• 1/3 cup sugar, plus 6 tablespoons for topping
• 5 large egg yolks
• 1 1/2 cups heavy (whipping) cream
• 1 teaspoon vanilla extract (optional)

1. Preheat the oven to 325F.
2. Put the cherries in a small bowl and add 2 tablespoons of the kirsch.
3. Let stand for 15 minutes.
4. In a medium saucepan, combine the milk, rice, and cinnamon stick.
5. Bring to a boil, and reduce the heat to medium-low.
6. Cover and cook for 15 minutes, or until the rice is al dente and about 1/2 cup milk remains.
7. Remove from the heat and stir in the 1/3 cup sugar.
8. Let cool to room temperature.
9. In a medium bowl, whisk the egg yolks until pale in color.
10. Whisk in the cream and the remaining 2 tablespoons kirsch or, alternatively, the vanilla extract.
11. Stir in the rice mixture.
12. Place six standard-size flan dishes in a baking pan.
13. Reserve a dozen cherries for garnish and divide the remainder among the dishes.
14. Divide the custard mixture and any juices from the cherries among the dishes (discarding the cinnamon stick).
15. Pour warm water into the pan to come halfway up the sides of the dishes.
16. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
17. Remove from the oven and lift the dishes from the hot water.
18. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
19. When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon sugar over each custard.
20. Using a hand-held blowtorch, caramelize the sugar (see Notes).
21. Garnish the top of each dish with a cherry or two.

cherries, milk, arborio rice, cinnamon, sugar, egg yolks, heavy, vanilla

Taken from www.cookstr.com/recipes/cherry-risotto-cregraveme-brucircleacutee (may not work)