This classic French dessert is essentially the perfect adult chocolate pudding. These smooth-as-silk baked custards are rich and well balanced with a deep chocolate flavor that is complemented by earthy cardamom.
In a glass jar, combine the cherries, syrup, and orange liqueur. Cover and let stand for at least 3 hours or store at room temperature for up to 1 month.
MAKE THE POT DE CRÈME
Preheat the oven to 300ºF. Place five (6- to 8-ounce) ramekins in a large casserole dish.
In a large heatproof bowl, whisk together the egg yolks, 2 tablespoons of the sugar, and salt until combined. Set aside.
Place a fine mesh sieve over a large glass measuring cup or other heat-proof pouring vessel and set aside.
In a small saucepan over medium heat, combine 1½ cups of the cream, the milk, espresso powder, and ½ teaspoon of the cardamom. Whisk occasionally, just until the milk starts to simmer. Remove the pan from the heat and whisk in the chocolate until smooth.
While whisking, slowly pour the chocolate mixture into the egg yolks. Strain the mixture through the sieve and divide the strained batter among the ramekins.
Carefully pour hot tap water into the pan until the water comes halfway up the sides of the ramekins. Cover the pan tightly with foil and poke several holes in the top with a fork. Place the pan on the center rack of the oven.
Bake until the edges look set but the centers jiggle when shaken, about 35 minutes. Carefully remove the pan from the oven and remove the foil. Transfer the ramekins to a wire cooling rack and let cool until slightly warm, about an hour. Or cool completely, cover, and chill until ready to serve, up to 3 days.
When ready to serve, make the whipped cream. In a medium bowl with a whisk, beat together the remaining ½ cup of cream, remaining tablespoon of sugar, and remaining ⅛ teaspoon of cardamom until soft peaks form. Dollop over the custard and top with the Boozy Cherries.