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Chocolate brownie & boozy cherry brûlées

Chocolate brownie & boozy cherry brûlées

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal608
fat48g
saturates26g
carbs43g
sugars39g
fibre1g
protein5g
low insalt0.12g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MARIA SAYS...

'This is a real treat – a soft pudding, a little like chocolate fondant, studded with brownies and cherries. Substitute the cherries for any other fruit such as preserved apricots in brandy for an equally delicious dessert.'

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 4 out of 5.1 rating
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