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White Chocolate Cranberry Crème Brulee

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Ingredients

  • 2 cups whipping cream
  • 4 oz. white chocolate
  • 1 tsp. vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar, divided
  • 1/2 (15 oz) can whole berry cranberry sauce
  • Ice Cubes
  • Garnish with Sugared Cranberries and Mint

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Combine 1/2 cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat, and stir in vanilla and remaining 1 1/2 cups cream.

Whisk together egg yolks and 1/4 cup sugar until sugar is dissolved and mixture is thick and yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.

Spoon 1 1/2 Tbsp. cranberry sauce into each of 6 (4 oz) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.

Bake at 300 degrees for 45 to 55 minutes or until edges are set. Cool custards in pan or on a wire rack 25 minutes. Remove ramekins from water bath; cover and chill 8 hours.
,
Sprinkle with 1 1/2 to 2 tsp remaining sugar evenly over each ramekin. Fill a large roasting pan or 15 x 10 x 1 inch jelly roll pan with ice; arrange ramekins in pan.

Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and carmelized. Let stand 5 minutes. Garnish, if desired.

Sugared Cranberries and Mint
1/4 cup corn syrup
1/4 cup dried cranberries
1 bunch fresh mint sprigs
1/4 cup sugar

Using a clean paintbrush, gently brush 1/4 cup corn syrup onto the top side of dried cranberries and mint.

Sprinkle sugar over cranberries and mint. Let stand 5 minutes; sprinkle remaining sugar over cranberries and mint, gently shake off excess.

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