Cranberry Creme Brulee

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

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 www.tasteofhome.com, 2012)

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