RecipeMuncher

I wanted to make a crème brulée that was absolutely packed with cherry flavor. No subtlety here. I’m talking full on, Witches of Eastwick levels of cherry flavor. To accomplish this, I added cherry extract to the custard, and placed a layer of stewed cherries at the bottom of each bowl. I finished each dessert by serving it with a maraschino cherry. It’s not cherry season yet, so I used frozen cherries. They are picked at the peak of ripeness, so they taste great. When (...)