Ingredients

• 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)

Directions

• 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.