Preparation

1. Soak the cherries in Kirsch for at least an hour. Strain and divide the cherry halves between.baking utensils.

2. Preheat the oven to 160 degrees Celsius.

3. In a small saucepan, bring the cream to a boil. Add the tea bags and vanilla and remove from heat. Allow for 20-30 minutes to absorb the flavors.

4. In a heatproof bowl placed on top of a pot with boiling water (double pot), whisk the yolks with . 1 cup sugar until thick and light — about 3 minutes, remove from heat.

5. Remove the tea bags from the cream pot and bring it to a boil again. Whisk in the white chocolate. In a thin stream and stirring constantly with the whisk, pour the chocolate cream into the yolk mixture – making sure that the process is slow so that the eggs do not cook. Divide the resulting cream evenly between the baking utensils.

6. The boiling water from the double pot is poured into the baking sheet where the baking utensils are placed, and filled to half the height of the dishes. Place in the oven and bake until firm and golden – about 30 minutes. Let the cream reach room temperature and then refrigerate overnight.

7. Before serving, light the oven on a grill, sprinkle a thin layer of sugar on top of each dish, put the baking utensils in the oven under the grill. Roast until the sugar takes on a golden-brown color and starts bubbling and serve immediately.