Cranberry Crème Brülée Recipe

Preparation Instructions

1. 1

   Prepare the Cranberry Base

   In a saucepan over medium heat, combine the fresh cranberries, half of the granulated sugar (1/2 cup), and a pinch of sea salt. Cook until the cranberries burst and soften, about 5-7 minutes. Remove from heat and let cool slightly.

2. 2

   Make the Custard

   In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until pale and creamy. In a saucepan, heat the heavy cream and vanilla extract until just simmering. Gradually whisk the hot cream into the egg mixture until well combined.

3. 3

   Combine and Bake

   Stir the cranberry mixture into the custard until evenly distributed. Pour the mixture into ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until the custard is set but slightly jiggly in the center.

4. 4

   Cool and Caramelize

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight. Just before serving, sprinkle a thin, even layer of brown sugar on top of each custard and use a kitchen torch to caramelize until golden and crispy.