1. Stone the cherries, reserving eight with stem for decoration.
2. Pour the kirsch over the remaining pitted cherries.
3. Whisk the egg yolks and sugar until they are thick and pale.
4. Pour in the cream, stirring.
5. Place in a heavy-based saucepan. Cook over a low heat, stirring continuously, until the mixture thickens to the consistency of double cream.
6. This will take about 10 minutes. Do not boil.
7. Divide the soaked cherries between 8 ramekins or heatproof cups.
8. Strain over the custard mixture.
9. Bake at 150°C (300°F/gas 2) for 30-35 minutes or until very lightly set.
10. Cool and refrigerate until firm.
11. Place the granulated sugar in a small, heavy-based saucepan.
12. Heat gently until the sugar dissolves and turns a golden caramel colour.
13. Place a reserved cherry on each ramekin.
14. Pour a thin layer of the caramel over each one.
15. Chill, uncovered, for about 1 hour but not more than 6 hours before serving.