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Creme caramels with cherry compote and toasted pistachios
Creme caramels with cherry compote and toasted pistachios
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Prep Time:
490 minutes
Cook Time:
95 minutes
Total Time:
585 minutes
Indulge in decadent creme caramels topped with cherry compote and toasted pistachios by Curtis Stone.
Ingredients:
  • 787.50 gm sugar, divided
  • 5 large eggs
  • 3 large egg yolks
  • 1030.00 gm full cream milk
  • 8.80 gm pure vanilla extract
  • 700g pitted red cherries (from about 800g of cherries)
  • 349.13 gm fresh orange juice, strained
  • 65.63 gm fresh lemon juice, strained, plus more to taste
  • 82.50 ml pistachios, toasted, coarsely chopped
Instructions:
  • 1. Preheat the oven to 150C. In a saucepan, simmer 1 1/4 cups of sugar and 1/4 cup water until dissolved. Boil for 10 minutes until golden. Divide the caramel into ramekins. Let cool. Whisk eggs. Simmer 1 1/2 cups of sugar, vanilla, and milk. Combine with eggs. Pour custard into ramekins. Place ramekins in a roasting pan, fill with boiling water halfway up the sides of ramekins, cover with foil. Bake for 1 hour. Cool, then refrigerate for 8 hours. Serve chilled.
  • To make the cherry compote: In a large saucepan, combine orange juice, lemon juice, and 3/4 cup sugar. Bring to a boil over medium heat. Lower the heat, add cherries, and simmer for 12 minutes until cherries soften and release juices. Transfer cherries to a bowl. Cook the syrup for 12 minutes until reduced by two-thirds and coats the back of a spoon. Pour syrup over cherries, add lemon juice to taste, and let it cool slightly.
  • To serve: Submerge each ramekin in a small bowl filled with 5 cm of steaming hot water for 20 seconds. Gently loosen the crème caramels by running a knife along the edges. Invert the ramekins onto serving plates. Garnish with compote and sprinkle pistachios over the top.

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