Kriek Cherry Crème Brûlée with Wild Yeast Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A silky vanilla crème brûlée infused with the tart-sweet essence of fruit lambic, finished with a crackling sugar crust. This belgian-inspired desserts ready in about 120 minutes layers heavy cream, fruit lambic, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy cream
• 1 cup fruit lambic
• 1/4 cup granulated sugar
• 1 vanilla bean
• 6 egg yolks
• 2 tablespoons additional granulated sugar

Instructions

1. Step 1: In a small saucepan, combine 1 cup fruit lambic, 1/4 cup granulated sugar, and 1/4 cup water. Simmer over medium-low heat for 15 minutes until reduced to 1/2 cup and syrupy, stirring occasionally until it coats the back of a spoon.
2. Step 2: Preheat oven to 325°F (163°C). Split the vanilla bean lengthwise, scrape out seeds, and add both seeds and pod to the heavy cream in a medium saucepan. Heat over medium heat until small bubbles form around the edges but do not boil, then remove from heat and let steep for 10 minutes.
3. Step 3: Whisk 6 egg yolks in a bowl until pale yellow, then slowly pour in the warm cream mixture while whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla pod.
4. Step 4: Divide the mixture into 4 ramekins, place in a roasting pan, and pour hot water into the pan until it reaches halfway up the ramekins. Bake for 40-45 minutes until the edges are set but the center still wobbles slightly when gently shaken.
5. Step 5: Remove ramekins from water bath, cool to room temperature, then refrigerate uncovered for at least 4 hours or overnight. Just before serving, sprinkle 2 tablespoons granulated sugar evenly over each ramekin surface, then caramelize with a kitchen torch until golden and cracked.