Cranberry Crème Brulee

Cranberry Creme Brulee

Cranberry Creme Brulee

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


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, 2012)

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