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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

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

2 of 2

Cranberry Creme Brulee (continued)

Directions (continued)

  • 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.