White Chocolate-cranberry Creme Brulee
- 2 cups whipping cream
- 4 ounce white chocolate
- 1 t vanilla
- 5 egg yolks
- 1/2 cup sugar - divided
- 1/2 15 ounce can whole-berry cranberry sauce
- sugared cranberries and mint to garnish
Combine 1/2 cup cream and chocolate in saucepan and cook over low heat until melted - stirring constantly. Remove from heat and stir in vanilla and remaining cream.
Whisk together egg yolks and 1/4 cup sugar and add to cream mixture, whisking until well blended.
Spoon 1 1/2 T Cranberry sauce in each of 6 (4 ounce) ramekins. Pour cream mixture evenly into ramekins and place in a large roasting pan and then add water to pan to depth of 1/2 inch.
Bake 300 degrees 45 to 55 minutes until set. Cool in pan on a wire rack 30 minutes. Remove from water bath and cover and chill 8 hours.
Sprinkle 1 1/2 to 2 T sugar over each ramekin and broil until sugar is melted. serve immediately topped with garnish.
Garnish - brush dried cranberries and fresh mint with corn syrup and sprinkle with sugar.