Cherry compote brandy custard crème brûlée

Place cherries, vanilla, 1/2 cup (110g) caster sugar and 2 tablespoons water in a pan over medium heat. Bring to a simmer, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 5-6 minutes until slightly thickened. Remove 1 tablespoon syrup and mix with arrowroot to form a paste. Stir arrowroot mixture into the cherry compote, bring back to a simmer, stirring, and cook for 2 minutes until cherries have softened. Divide among six 200ml ramekins or ovenproof glasses and chill for 30 minutes or until set.

Meanwhile, preheat the oven to 120°C.

Place egg yolks, brandy and remaining 1/2 cup (110g) caster sugar in a bowl and whisk until thick and pale. Set aside.

Place cream in a saucepan over medium heat and bring to just below boiling point.

Remove from heat and pour into yolk mixture, whisking to combine. Strain custard into a jug, then carefully pour into ramekins. Place ramekins in a deep roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with foil, allowing some air to enter at the sides. Bake for 30 minutes or until custard still has a slight wobble.

Remove ramekins from pan. Cool, then cover with plastic wrap and chill overnight.

Sprinkle the brown sugar on top of each custard and use the back of a teaspoon to spread it evenly. Use a kitchen blowtorch to caramelise the sugar (alternatively place custards under a hot grill for 1 minute), then serve.