Cherry Creme Brulee
2 ¼ cups Heavy Cream
1/3 cup Cherry Juice concentrate
6 Egg yolks
8 tbsp. Sugar
2-3 tbsp. Brown sugar & granulated sugar mixed (for crust)
Preheat oven to 300 F.
Stir the cream and cherry concentrate in a pot, bring to a simmer.
In a large bowl, beat the egg yolks and sugar for one minute.
Slowly pour the cream mixture into the egg mixture, while whisking.
Replace on the stove, on low heat, until slightly thickened. Mine took about 4 minutes.
Pour the mixture into oven safe ramekins. Place on a baking pan.
Place baking pan in oven. Add enough water to the pan that it comes halfway up the sides of the ramekins.
Bake for 35 minutes.
Place the ramekins in the fridge for at least 3 hours.
For the crust, mix brown sugar with a little bit of granulated sugar. Spread thinly over top of custard.
Carefully burn with a lighter until slightly baked and brown.
Notes: Be very careful when removing the pan from the oven, as the water is very hot and it can burn your hands if spilled.