Preheat oven to 150 °C (gas 1) Grease four ramekins (160 ml each) with butter. Put a little sugar in one ramekin, then swirl the ramekin back and forth so that a layer of sugar sticks to the butter. Shake off excess sugar, and do the same with the other ramekins.
2. cut sponge cake base into 5 mm cubes and mix in a baking bowl with cherries, currants and raisins. Pour with cherry brandy, mix lightly and soak for a few minutes. Divide cake-fruit mixture evenly among ramekins.
3. lightly beat eggs in a large ovenproof baking bowl, fold in sugar and vanilla flavoring, beat until creamy. Heat milk in a small cast-iron saucepan until bubbles form around the rim of the saucepan. Stir hot milk leisurely into egg-sugar mixture; in another saucepan over low heat, stir gently with a wooden spoon about 10-15 min until cream sticks to back of spoon. Do not do this or the eggs will curdle. Strain the cream through a fine sieve to remove lumps Pour the cream into the ramekins.
Fill a fireproof roasting pan or a deep gratin dish halfway with hot water and place the ramekins in it for 5 minutes. Now bake in the oven for 1 hr until the custard just feels firm to the touch when lightly pressed with your finger. Remove from oven, cool 3-4 min, then invert onto a warmed serving platter. Serve with remaining vanilla custard
Time required
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