Chef Jeff: An elegant Cranberry Crème Brulee
Published at | Updated atChef Jeff presents Cranberry Crème Brulee — an elegant creamy dessert perfect for the holidays. Fancy but simple to make.
Ingredients:
For the custard:
- 10 large egg yolks
- 1 c. granulated sugar
- 1 tsp. vanilla extract
- 1 qt. heavy cream
- 1 pinch salt
- ¼ c. superfine sugar
- 2 qts boiling water
For the cranberry sauce:
- 1 12 oz bag fresh cranberries
- 1 orange juiced and zested (reserve some zest for garnish)
- 1 c. granulated sugar
Directions:
- Preheat oven to 325. In a small saucepan over medium-high heat, combine the cranberries, orange juice and zest, and sugar. Bring to a boil, lower the heat and simmer 7 to 10 minutes or until it starts to slightly thicken. Cool.
- For the custard, in a large saucepan over medium heat, warm the cream and salt until small bubbles start to form around the edges. Do not boil. While the cream is heating, in a mixing bowl, combine the sugar, egg yolks, and vanilla with a whisk. Whisk until the mixture turns a pale yellow, about 3 to 5 minutes. Remove the cream from the heat.
- Temper the mixture by adding a small amount of the hot cream into the egg mixture, whisking continuously. Add a little more, then eventually all of it. This keeps the eggs from coagulating and forming lumps.
- Put 8 ramekins into a deep baking dish and put 2 tbsp of the cranberry sauce in the bottom of each ramekin. Carefully pour the custard into each ramekin until about ½ inch from the top.
- Move the dish to the oven then using a pitcher, pour the boiling water into the dish around the ramekins about ½ way up the sides. Bake 45 to 50 minutes or until the top of the custard sets. It should not brown much. Remove from the oven and completely cool.
- When ready to serve, sprinkle each custard with the fine sugar just to coat. Using a culinary or other type blow torch, burn the sugar until it browns and bubbles. Once the sugar hardens, garnish with a tbsp. of cranberry sauce and orange zest.