Spanish custard with Pedro Ximenez cherries

Ingredients

500 g	Cherries, fresh (Main)
250 ml	Sherry, Pedro Ximenez (Main)
2 Tbsp	Caster sugar
½	Lemons, juice
300 ml	Whole milk, or full cream milk
300 ml	Cream
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
40 g	Sugar

Directions

1. Place the cherries, sherry, caster sugar and lemon juice in to a small pot and bring to a simmer.
2. 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.
3. Place the milk, cream, lemon rind and vanilla into a medium-sized pot and bring to the boil over medium heat.
4. 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.
5. 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.)
6. Remove from the heat and pour into a separate dish and chill until completely cold.
7. Spoon chilled custard into glasses just before serving and top with cherries and sherry syrup.