Cranberry Creme Brulee
280 cal, 6g protein, 11g fat, 6g sat fat, 235 mg cholesterol, 38g carb, 1g fiber, 85 mg sodium, 150 mg potassium
- 1 cup cranberry sauce
- 1 cup 18% table cream
- 2 cups milk
- 8 large egg yolks
- 1/2 cup sugar
- pinch of salt
- 8 tsp sugar, for topping
In a heavy-bottomed saucepan on medium heat, warm cranberry sauce until liquid. Divide evenly among 8 ramekins and let cool. In the same saucepan, heat cream and milk to just under a boil. Remove from heat and let cool for 10 minutes. In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk until the mixture is a pale yellow color, about 1 minute. Very slowly, pour the cream mixture over the eggs, stirring constantly but not whipping. Let mixture rest in fridge for 1 hour.
Preheat oven to 300 degrees. Divide custard among ramekins and place in a roasting pan. Set the pan in the middle rack of the oven; carefully pour hot tap water into the pan until halfway up the sides of the ramekins. Bake for 60 to 75 minutes or until custard looks just set. Remove from water bath and chill for 2 to 3 hours.
To finish the brulee, sprinkle 1 tsp sugar evenly over each ramekin and caramelize under the hot broiler for 2 minutes until sugar begins to turn brown. Let sugar cool and harden prior to serving.