Crème brûlée with cherries and blue cheese
Ingredients for 4-5 cups:
3 egg yolks
80 g sugar
300 ml milk cream (30% fat)
1 teaspoon rum
½ teaspoon of natural vanilla extract
6 cherries per cup
80 g blue cheese
Whisk the egg yolks and sugar until creamy (use an electric mixer). Slowly pour in the cream (which can either be heated to the boiling point, or be used cold). Flavor with with vanilla and rum.
Dip six pitted cherries in each ceramic ramekin. Place diced blue cheese in between. Then cover with the egg mixture.
Place the ramekins in a deep enough cooking pan, filled with hot water halfway up. Bake the crème brûlées at 150°C until set in the outter line and a bit jelly in the middle. Allow about 50 minutes. Then, let cool.
Reserve the crème brûlées in the fridge, taking care to take them out of there 1 hour before the presentation. They are best at room temperature. Just before serving, sprinkle with brown sugar and caramelize it under the grill of the oven.