|500 g||Cherries, fresh (Main)|
|250 ml||Sherry, Pedro Ximenez (Main)|
|2 Tbsp||Caster sugar|
|300 ml||Whole milk, or full cream milk|
|1||Lemon, rind, cut into strips with a potato peeler and all white pith removed|
|½||Vanilla pods, seeds scraped out|
|4||Free-range egg yolks, from large eggs|
|2||Eggs, large free-range|
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- Place the cherries, sherry, caster sugar and lemon juice in to a small pot and bring to a simmer.
- Continue to simmer for 4-5 minutes until the cherries start to soften just a little but still retain their shape. Remove from the heat and keep to one side, allowing to cool.
- Place the milk, cream, lemon rind and vanilla into a medium-sized pot and bring to the boil over medium heat.
- Whisk eggs and sugar briefly together in a mixing bowl before pouring hot cream mixture over the eggs, whisking as you do so. Return custard to the pot.
- Reduce the heat and cook slowly for 15 minutes stirring continuously until thick. (Be warned! Don't walk away or turn the heat up because it will curdle.)
- Remove from the heat and pour into a separate dish and chill until completely cold.
- Spoon chilled custard into glasses just before serving and top with cherries and sherry syrup.