- 6 tbsp caster sugar, plus extra for topping
- 3 cups Kapiti Vanilla Bean Ice Cream
- 6 egg yolks
- 3 cups fresh cherries, pitted. (canned or frozen will do if not in season)
- Zest and juice of one orange
- Preheat your oven to 140°C fan bake. To make the compote, place the cherries, 2 tablespoons of sugar, orange zest and juice in a saucepan. Cook while stirring over medium heat for around 15 minutes or until the cherries have cooked down and become syrupy. Set aside to cool.
- Warm the ice cream to melt, then set it aside to cool to lukewarm if needed. Add the egg yolks and ¼ cup of caster sugar to the ice cream, and whisk until smooth.
- Spoon a couple of tablespoons of cherry compote into 6 mini cocottes, then top with the crème brulée mixture. Place the ramekins into a roasting dish, then pour boiling water into the dish until the level reaches halfway up the ramekin.
- Bake the crème brulée for 25-30 minutes, or until they have set but still have a slight wobble. Set aside until cool enough to handle, then refrigerate for a minimum of two hours.
- To serve, sprinkle caster sugar over the crème brulées until you create a thin layer. Use a blow torch or grill for a few minutes in the oven to caramelise the sugar, then serve and enjoy!
- Keep the egg whites and whip up a beautiful pavlova or homemade meringues for the whānau.
- Mix up the flavour by making the compote out of your favourite fruits, like strawberries or blueberries.