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Cranberry Creme Brulee

 Cranberry Creme Brulee
Our home economists dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard.
8 ServingsPrep: 35 min. Bake: 35 min. + chilling


  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 2-1/2 cups heavy whipping cream, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 10 egg yolks
  • 2/3 cup granulated sugar
  • 8 teaspoons superfine sugar


  • In a large saucepan, combine the cranberries, sugar, water and salt.
  • Cook and stir 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. broiler-safe ramekins in a baking pan large
  • enough to hold them without touching. Place pan on oven rack; add

2 of 2

Cranberry Creme Brulee (continued)

Directions (continued)

  • very hot water to pan to within 1/2 in. of top of ramekins. Bake,
  • uncovered, at 325° for 35-40 minutes or until a knife inserted
  • near the center comes out clean (centers will still be soft).
  • Immediately remove ramekins from water bath to a wire rack; cool 10
  • minutes. Refrigerate until cold.
  • 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.