Cranberry Creme Brulee
probably got this from AllRecipes (loose interpretation). Yield: 8
- 2 1/2 C cream
- 10 egg yolks
- 1 t vanilla
- 2/3 C sugar
- Extra fine sugar for sugar crust on top
- Homemade or canned whole berry cranberry relish
In a small pan heat 1 cup cream until bubbles form around edge. (do not boil) In a large bowl whisk egg yolks and sugar. Slowly pour hot cream into yolk mixture, stirring constantly. Stir in vanilla and rest of cream.
Spread about 1.5 T homemade cranberry relish (or canned whole cranberry relish) evenly on the bottom of 8 (6 oz) ramekins. Pour custard liquid into ramekins to within 1/2 inch from the top.
Place a folded kitchen towel in a 9 x 13 pan. Place ramekins on towel. Add hot (not boiling) water to 9 x 13 pan to level of 1 inch. Bake at 350 for 35-40".
Cool for 10" then refrigerate for several hours until completely chilled.
Be sure the surface of the custards are free of condensation. Sprinkle about 1 T super fine sugar evenly on top of individual custards. Brown sugar evenly with a chef's torch until brown and crisp. Repeat for each creme brulee immediately prior to serving.