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Cherry Créme Caramel

INGREDIENTS

  • Cherry juice
  • Compressed plums
  • Extra Virgin Olive oil (extra spicy)

CHERRY JUICE

  1. Defrost frozen cherries and squeeze through cloth.
  2. Season with simple syrup to taste.
  3. Thicken with a little xantana.

PLUM SLICES

Compress plums in a little cherry juice.

CRÉME CARAMEL

(Caramel)

  • 225g sugar
  • 150 water

Make caramel, then deglaze with 75gr water.

  • 125ml Amaretto
  • 6 egg yolks
  • 1 whole egg
  • 120 sugar
  • 500 cream
  • 1 vanilla pod

METHOD

  1. Place a little caramel in bottom of metal moulds, let set.
  2. Then cover with crème mix.
  3. Place into bain marre with boiling water.
  4. Then into an oven at 100 degrees, 45 minutes.
  5. 25 minutes rest in hot water.
  6. 20 minute bench rest.
  7. Fridge.

TO SERVE

  1. Pop out créme caramel, discard excess caramel.
  2. Place into a bowl and cover with plum slices.
  3. Spoon some cherry juice around.
  4. Split with extra virgin olive oil.
creme caramel tom halpin
Tom Halpin About Author

Tom Halpin is an Australian born Chef focusing on local and unique flavor combinations. He cooks primarily from the grill and uses his extensive knowledge through travelling for inspiration.