Crème Brûlée aux Griottes

Crème Brulée, a French classic and one of my personal favourites. After this year’s generous cherry harvest I decided to spice it up a little by adding tipsy cherries, a specialty from the region where I live. And this is how it goes:

What you’ll need

Griottes

Griottes are a local specialty from out here. It is possible to get them online, or else with a little patience, prepare them yourself: Fill a marmalade glass jar with 2 parts fresh cherries and one part sugar and fill up with cherry brandy. Add three aniseed stars, a small cinnamon stick and seven pink peppercorns. Seal the jar and let soak at room temperature for at least 12 weeks. 

For the crème brûlée
  • 2 egg yolks
  • 50g sugar
  • 2.5 dl cream
  • Half a vanilla bean, scraped
  • Brown sugar

How to cook it

Beat the egg yolks with the sugar and the vanilla until the mass is creamy white. Continue whisking and add the cream. 

Fill a layer of griottes into flat ovenproof forms, add the cream mass and cook in the oven at 90°C for one hour. Let cool in the fridge overnight. 

Before serving, generously sprinkle brown sugar on top and caramelise with a flambé burner. Serve immediately. 

How to eat it

By candlelight and a glass of very fine aged marc de bourgogne. 

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