John Torode Creme Brulee with Cherries with Kirsch recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up tasty creme brulee with cherries and kirsch on John and Lisa’s Weekend Kitchen.

The ingredients for the sauce are: 400g tin cherries, or use a jar or frozen cherries, 50g caster sugar, 1tbsp arrowroot and 100ml Kirsch.

For the Creme Brulee: 1 vanilla pod, or 1 tsp vanilla extract, 500ml double cream, 50g caster sugar, 4 egg yolks and 2 whole eggs.

For the topping: Depending on size of dish, approximately 75g each caster and golden caster sugar.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

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