White Chocolate Cranberry Crème Brulee
By á-168951
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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