Difficulty: Medium - experience needed
Dietary guidance: n g
2 Jars of tart cherry preserves
1 Can of Washington cherries in water
1/2 cup of Cherry Kijafa (Danish cherry brandy)
1 t Dr. Gonzo's jabaneromash (or more to taste)
1/4 cup of sugar (to taste)
Water (as needed)
2 cups heavy cream
1/3 cup sugar
Pinch of salt
1 vanilla bean split (or 1t vanilla extract)
6 egg yolks
Turbinado or demerera sugar (Sugar in the raw)
Take one jar of preserves, can of cherries including liquid, habaneromash, sugar, cherry brandy, and simmer over low/med heat until the cherries have cooked down to a mushy texture (at least an hour). Add water as necessary to keep from getting too thick. Check for flavor. Add more sugar if needed, and mash if desired The sauce should taste spicier than you want, because it will be diluted by the extra preserves and also will taste less hot when chilled.
Strain sauce through a metal sieve pushing down on the pulp to extract as much liquid as possible. Return to saucepan and add second jar of preserves. Adjust the thickness by adding a little water if necessary. Chill until cold (will thicken as it chills so take that into account).
Heat oven to 300.
Simmer half of the cream with the sugar, salt, and vanilla until sugar is dissolved. Let sit and cool (at least 15 min). Add the rest of the cream (chilled).
Beat the egg yolks until smooth. Add the cream a little at a time and beat with a whisk until fully combined. Strain through a fine strainer.
Pour custard into 4 ramekins sprayed with cooking spray or alternately into a baking dish. Place baking dishes into a larger baking pan and fill with boiling water and place in oven. Bake ramekins approximately 25 min until custard is set but still a little wobbly in the middle (casserole dish will take at least 45 min).
Remove from oven, allow to cool, cover, and chill for at least 4 hours.
Run a knife around the outside of the ramekins and overturn onto flameproof plates. Sprinkle a heaping teaspoon of turbinado sugar on to the tops of the custards. Carmelize the sugar with a blowtorch or place under the broiler briefly. (If you use a large casserole, don't turn it out. Sprinkle sugar on the top and carmelize in the baking dish, then cut pieces and serve onto plates) Pour approximately 1/4 cup of sauce along with a few cherries over the top of the creme brulee.
Enjoy with champagne or prosecco mixed with a little of the cherry brandy. There will be extra sauce, but pour it over ice cream or pancakes.