Method
1. Preheat oven to 180°C / 160°C Fan / Gas 3. Add a tablespoon of cherries and syrup to each ramekin. Set aside.2. Combine the milk and cream in a saucepan. Slice the vanilla pod lengthways, scrape out the seeds then add to the pan along with the pod. Slowly bring to the boil, remove from the heat and leave to cool.
3. Whisk the sugar and egg yolks in a bowl until thick and frothy, then gradually beat in the milk and cream. Place the ramekins into a large roasting tray and divide the custard between them, then pour water into the surrounding tray until filled halfway.
4. Bake for 30-35 minutes or until just firm with a slight wobble. Remove and leave to cool.
5. When ready to serve, sprinkle a fine layer of sugar over each ramekin, then grill under a high heat (or using a blow-torch) until the top is golden and caramelised. Leave to set for 10-15 minutes then serve with some remaining cherries on top.
Ingredients
• 1 jar Opies Black Cherries with Kirsch, syrup reserved
• 110ml full fat milk
• 400ml double cream
• 1 vanilla pod
• 60g caster sugar, plus extra for caramelising
• 5 egg yolks
