Boozy Cherry Pots de Creme

April 20, 2021
Created by Harmons
4 hours
Serves 4
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla bean paste
  • 1 tsp minced fresh basil, plus ribbons for garnish
  • 1/2 cup Luxardo Maraschino Cherries reserve 3 Tbsp liquid

Preheat oven to 325°.

In a heavy saucepan over medium-high heat, add cream and milk and bring just to a boil. Pour into a small container.

Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks and sugar on high speed until mixture is thick and pale yellow, about 3 minutes. Reduce speed to low. Slowly pour hot cream into egg-sugar mixture, 1/4 cup at a time.        

Using a fine-mesh strainer, strain mixture into a bowl, and slowly stir in salt, vanilla bean paste, and basil. Let stand for 10 minutes. Strain one more time and stir in 3 tablespoons reserved cherry juice, and remove any foam which has settled to the top.

Stir mixture and pour into 4 (6 oz) ramekins and place them into a baking dish with deep sides. Pour hot water into pan until it comes half-way up the side of ramekins. Cover baking dish with aluminum foil and bake until center of custards barely jiggle, 30-50 minutes.

Carefully transfer custards to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours. Serve with a dollop of cherries and basil ribbons.