This was the recipe I used to break in my fancy new gas oven, and man, I cannot describe how fucking perfect it is (both the recipe and the stovetop, lol). Farmers market cherries, a sweet vanilla chilled cream, and a wonderful syrup of Kahlua, red wine, and sugar makes this all incredibly decadent. Be warned, though, this is incredibly alcoholic; you’re cooking the pint of cherries in an equal amount of Kahlua, red wine, and sugars. The end resulting cherries are some of the sexiest things I’ve ever had, though. Like, if you’re looking for a way to get someone in bed, make these.
The sweet cream recipe is originally from the Feast of Ice and Fire cookbook; however, with help from my baby sister, I did make some alteration to the directions, as my first attempt got me a severely overcooked custard rather than a smooth pourable cream. The second version is still a bit on the overly thick/cooked side, but it’s a lot closer to what it should be. It’ll take you multiple times to get it right; don’t be afraid if you fuck it up the first few times.
You could also probably safely double the recipe for the sweet cream and the amount of cherries used.
Kahlua Cherries and Sweet Cream
Lasts 3 to 4 lunches as a dessert
- 1 pint fresh sweet cherries, pitted (see cherry almond dutch baby recipe for pitting tips)
- 1 c Kahlua
- .5 c red wine (I used Cupcake Winery’s Red Velvet)
- .5 c dark brown sugar
- .5 c sugar
- 1 c heavy whipping cream
- .5 c sugar, divided
- 5 egg yolks
- vanilla extract to taste
Bring the Kahlua, red wine, brown and white sugar to a boil over medium high heat, and then reduce to a simmer for three minutes. Then, add your pitted cherries and simmer for an additional ten minutes, stirring here and there.
To make your sweet cream, take your heavy whipping cream and half of your sugar, and bring to a light simmer. While you bring it to a simmer, whisk together your egg yolk, the rest of your sugar, and however much vanilla extract you want. Once the sugar cream mixture is simmering, remove it from the heat and slowly drizzle it into the egg yolk vanilla mixture, whisking constantly to blend.
Now, you can do this one of two ways: cook it in the pot over medium heat, while stirring constantly in figure 8s in all directions. This is the method I used (thanks to some pointers from my baby sister, and some trial and error) both times, and it will usually thicken to the point of coating the back of the spoon within five minutes using the direct heat method; anything longer and it will overcook. Look at the difference between pictures 5 and 6 for a good example of what it’ll look like once done. The original also recommends putting it in a double boiler or putting an ovenproof glass bowl over a pot of simmering water; I haven’t tried it this way, but it will likely take closer to 8 to 10 minutes that way.
Once both are done, chill separately in the fridge, and then combine, and enjoy the alcoholic decadence.