Cranberry Creme Brulee Recipe

Cranberry Creme Brulee Recipe photo by Taste of Home

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Our home economists dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard.

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Cranberry Creme Brulee Recipe

Prep: 35 min. Bake: 35 min. + chilling

Yield: 8 Servings

35 35 70

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup granulated sugar
3/4 cup water
1/8 teaspoon salt
CUSTARD:
2-1/2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
10 egg yolks
2/3 cup granulated sugar
8 teaspoons superfine sugar

Directions

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 the heat; stir in vanilla. In a large bowl, whisk egg yolks and granulated sugar 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 in. of boiling water to pan. Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (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 cup with 1 teaspoon superfine sugar; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce. Yield: 8 servings.

Nutritional Facts 1 serving equals 530 calories, 34 g fat (19 g saturated fat), 368 mg cholesterol, 75 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cranberry Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p133