- 175g/6oz caster sugar
- 3 tbsp water
- 425ml/15fl oz double cream
- 1 vanilla pod, split
- 50g/2oz caster sugar
- 4 free-range eggs
- 250g/9oz cherries, stones removed
- 250ml/9fl oz red wine
- 1 tbsp Kirsch
- 75g/3oz caster sugar
- ½ lemon, juice only
- 150ml/5fl oz double cream
- 2 tbsp cherry syrup (see below)
- Preheat the oven to 180C/350F/Gas 4.
- For the crème caramels, place the sugar and water into a pan and bring to the boil. Cook for 4-5 minutes, or until the sugar has dissolved and turned a caramel colour.
- Pour a little of the caramel into the bottom of each of four large ramekins or cups, carefully swirling the caramel up the sides of the cup.
- Place the cream and split vanilla pod into the pan that the caramel was made in and bring to a simmer.
- Place the eggs and sugar into a bowl and whisk together until smooth, then pour the hot cream over the egg mixture, whisking all the time. Strain into the caramel-lined ramekins.
- Place the ramekins into a deep roasting tin and fill the roasting tin with hot water two thirds of the way up the sides of the ramekins.
- Place in the oven for 15-20 minutes, depending on the size of the ramekins, or until just set.
- Remove from the oven, take out of the roasting tin and allow to cool completely before placing in the fridge to chill for 1-2 hours.
- For the poached cherries, place the cherries, red wine, Kirsch, sugar and lemon juice into a pan and bring to the boil. Simmer for 2-3 minutes until the cherries are tender. Using a slotted spoon, remove the cherries from the liquid and set aside.
- Turn the heat up under the pan and bring the liquid back to the boil. Cook for 4-5 minutes, or until just syrupy.
- Pour the syrup over the cherries, reserving two tablespoons, and set aside to cool.
- For the cherry cream, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. Add the reserved cherry syrup and whisk gently to combine.
- To serve, turn the crème caramels out onto four serving plates. Spoon some cherries onto the side, drizzle over the syrup and serve with a dollop of cherry cream.