Cranberry Creme Brulee

Directions

1. Preheat oven to 325°. In a large saucepan, combine cranberries, sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving.
2. For custard, in a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream.
3. Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon custard mixture over cranberry sauce. Place pan on oven rack; add 1 in. very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate at least 8 hours or until cold.
4. For caramelized topping, gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Using a kitchen torch, hold flame 2 in. above custard surface and move it slowly until superfine sugar is evenly caramelized.
5. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized.
6. Serve custards with remaining cranberry sauce.