Chocolate brownie & boozy cherry brûlées

Chocolate brownie & boozy cherry brûlées

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 40 mins

More effort

Serves 6
These fondant-like crème pudding pots are studded with chocolate and fruit and have a crispy sugary crust

Nutrition and extra info

Nutrition: per serving

  • kcal608
  • fat48g
  • saturates26g
  • carbs43g
  • sugars39g
  • fibre1g
  • protein5g
  • salt0.12g
Save to My Good Food
Please sign in or register to save recipes.


  • 375ml double cream
  • 1 vanilla pod, split and seeds scraped out
  • 85g plain chocolate, 70% cocoa, broken into small pieces
  • 3 large egg yolks
  • 50g caster sugar, plus 6 tbsp
  • 3 ready-made chocolate brownies (up to about 200g), cut into chunks
  • 50g cherry in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  1. Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.

  2. Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.

  3. Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.

  4. One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?