blender and drain into a second pot
using a fi ne sieve. Heat up the cream
mixture again for minutes, remove
from the stove and allow to cool.
In the meantime, pour l of water into
the roaster and bring it to a boil. Rinse
out the ramekins with cold water. Stir
the egg yolks into the cream after it
has cooled down. Pour the mixture
into the ramekins using a sieve. Place
the ramekins into the steaming insert
and put it into the roaster. Lay on the
lid, put in the thermometer and cook
the crème for minutes at to
°C. Remove, allow to cool down a
bit and refrigerate for at least hours.
To prepare the cherries in vinegar,
rinse off and stone the cherries. Put
into the roaster together with the red
wine, sugar, clove and cinnamon and
bring to a boil. Cook for minutes at
low temperature, add the vinegar and
thicken the liquid with the cornstarch
stirred up with a bit of water. Allow
the cherries to cool down.
Finish off by sprinkling the brown
sugar on the crème brûlée, carameliz-
ing it using a fl ame torch and putting
it on plates. Remove the clove and
the cinnamon stick from the cherries
and serve with the crème. Garnish
with basil and whole cherries if
desired.
EN
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