Place the cherries in a bowl, sprinkle over demerara sugar and kirsch, and macerate for an hour.

Bring 600ml of milk nearly to a boil in a suitable saucepan.

In a mixing bowl, whisk together the remaining 120ml milk, the egg yolks, brown sugar and cornflour until nice and smooth.

Pour 100ml of the hot milk onto the egg yolk mixture and whisk vigorously. Pour the warmed yolk mixture into the pan of hot milk and bring to a boil. Simmer for 2 minutes over medium heat, whisking continually. Remove from heat and whisk in the butter and vanilla.

Strain the mix through a fine sieve into a bowl. Pour into 4 martini glasses, cover each with plastic wrap on the surface to stop a skin from forming, and chill for at least 2 hours (or preferably overnight)

To serve, remove wrap, top with macerated cherries and juices, and finish with a dollop of whipped cream on top, if desired.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.