Cut the vanilla pods in half lengthwise to open them up and scrape the seeds out with a teaspoon. Everything will be used, seeds and pods
Mix the light coconut milk and cornstarch together to make a slurry
Put the coconut cream, caster sugar, cornstarch slurry, vanilla pods and vanilla seeds into a medium sized pan
Bring to a low boil over a medium heat and let the milk start to thicken, scraping the pan sides as required. Whisk in the agar-agar and turmeric and let cook, whisking continuously until the agar has dissolved and the custard has thickened
Take off the heat and strain to remove the vanilla pods
Set out 4 custard cups or ramekins and spoon a layer of the stewed cherries avoiding using the juice into the bottom of each
https://cookpad.com/us/recipes/347405-vickys-brandied-cherries-gluten-dairy-egg-soy-free
Pour the mixture evenly over the cherries then cover the ramekins with foil
Refrigerate for 6 hours until set or preferably overnight. At this stage they'll sit happily for 2 days in the fridge so are ideal for preparing the day before
When ready to serve, sprinkle a tbsp of brown sugar evenly over the top of each custard and place under a medium preheated grill / broiler for a minute or until the sugar has melted. Alternatively use a kitchen blowtorch
Once the top is burnt you'll need to eat them within an hour. Don't put them back in the fridge, the sugared tops will melt
A lovely, creamy dessert!
