This is a dessert for a very special occasion. I have adapted this wonderful recipe by Katrina Meynink to Thermomix. I was drawn to this recipe as I know how great the Thermomix is at making custards. I also love Creme Brûlée . The Whiskey ( Bourbon ) is a perfect match for those large Red Cherries .
I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.
Instead of the large dish, I used 6 cast iron Le Creuset pots.
Ingredients
50 mls milk
450 cream
1 1/2 tablespoons of Whiskey
1 teaspoon Vanilla bean paste
75 g castor sugar
8 egg yolks
1 teaspoon of mixed spice
Rapadura or brown sugar to scatter
Bourbon ( Whiskey) and vanilla laced Cherries
3/4 cup fresh cherries, ( I doubled these)
1 Tablespoon Whiskey, ( I doubled this)
1 teaspoon of vanilla bean extract, ( I doubled this )
Method
Pit cherries and mix with whiskey and vanilla
Set aside
SET OVEN 115C FF
Into TMX place ingredients for custard
Milk, cream, Whiskey, mixed spice, vanilla , castor sugar and egg yolks
Mix speed 6 / 10 seconds
Cook 100 degrees/ 10 minutes/ speed 1. 1/2 .
Strain through a fine sieve into a jug.
Pour strained mix into 6 oven proof dishes.
Stand dishes in a baking dish and pour boiling water around dishes, to come 1/2 way up the side of the dishes.
Bake for approximately 45 minutes. The mixture should have firmed up but still be soft in the middle. It will firm up when chilled so don’t over bake them.
Remove from water bath, cool on bench then refrigerate.
THE CUSTARDS CAN BE MADE THE DAY BEFORE REQUIRED. Cover and keep in fridge.
Just before serving, scatter with Rapadura sugar and please under a preheated grill. Stand and watch as they can quickly burn. Move tray around under grill so that the sugar is evenly melted.
It will set into a toffee crust as it cools . Allow 15 minutes to cool.
Just before serving , top with Cherries.
