Chocolate Crème Brulee with Cherries

Everyone loves crème brulee try this Romantic version perfect for Valentines partnered with these seasonal fruits.
Chocolate Crème Brulee with Cherries

Ingredients and Methods

Chocolate crème brulee

200ml milk
125ml Cream
100ml dark Chocolate
3 Egg Yolks
1 egg
25g Castor Sugar
½ Vanilla pod seeds scraped

150g Fresh pitted cherries soaked in 50ml Cherrie liqueur
25 g caster sugar to caramelize

Pre heat oven to 110c

• Bring milk &cream to boil gently with vanilla stir in chocolate (chopped into small pieces )
• Whisk yolks, & sugar together in a separate bowl for a few minutes
• Combine with chocolate custard
• Arrange the marinated cherries in to suitable shallow oven proof dishes 
• Pour the custard gradually  into each dish, bake in a bain-marie at 110°C for 55 minutes (until almost set)
• Allow to cool then refrigerate overnight
• To serve
• Cover the surface  with a small amount of sugar then either caramelize under a pre heated grill or glaze with a blow torch
• Serve with chilled Pedro Ximenez
• Nb cherries can be replaced with raspberries, poached plums & pears.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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