Description
A delightful twist on classic French crème brûlée with a rich cranberry sauce, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup fresh or frozen cranberries
- 1/4 cup granulated sugar (for cranberry sauce)
- 5 large egg yolks
- 1/3 cup granulated sugar (for custard)
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a baking dish for 4 ramekins with a kitchen towel.
- In a saucepan, combine cranberries and 1/4 cup sugar. Cook until cranberries burst (8-10 minutes), then strain and cool.
- Heat the heavy cream in another saucepan until steaming, then cool slightly.
- Whisk egg yolks and 1/3 cup sugar in a bowl until pale.
- Gradually whisk in warm cream and vanilla, stirring in 2 tablespoons of cooled cranberry sauce.
- Pour custard into ramekins, place in baking dish, and fill with hot water halfway up the ramekins.
- Bake for 35-40 minutes until slightly jiggly in the center.
- Cool, then refrigerate for at least 2 hours before serving.
- Just before serving, sprinkle each custard with 1 tablespoon sugar and caramelize with a kitchen torch.
Notes
Cover leftover ramekins with plastic wrap and refrigerate for up to 2 days. Caramelize sugar just before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
Keywords: cranberry, crème brûlée, holiday dessert, festive dessert, Christmas dessert