Cranberry Creme Brulee
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
Our home economists dress up classic crème brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard.
Cranberry Crème Brulee Recipe
Cranberry Crème Brulee
1 pkg. (12 oz.) fresh or frozen cranberries
1 cup sugar
¾ cup water
1/8 tsp. salt
Custard: 2 ½ cups heavy whipping cream, divided
1 tsp. vanilla
10 egg yolks
2/3 cup sugar
8 tsp. superfine sugar
In a large saucepan, combine the cranberries, sugar, water and salt. Cook over medium heat until berries pop; about 15 minutes. Remove from the heat. Spoon 2 tablespoons into each of eight 6 oz. custard cups; chill for 10 minutes. Refrigerate remaining cranberry sauce until serving.
In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from heat; stir in vanilla. In a large bowl, whisk egg yolks until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream.
Transfer to eight 6 oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 inch of boiling water to pan. Bake, uncovered at 325 F. for 35-40 minutes or until centers are just (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight.
Just before serving, blot custard with paper towels to remove any moisture. Sprinkle each up with 1 teaspoon superfine sugar; place on a baking sheet. Broil 3 – 4 inches from the heat for 1 – 2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce. 8 servings
(Recipe for Cranberry Crème Brulee is from www.tasteofhome.com, 2012)
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