Cranberry Crème Brûlée

Prep time: 20min
Total time: 270min
Serves: 8
1 cup
Festive Cranberry Sauce
250 mL
1 cup
18% table cream
250 mL
2 cups
milk
500 mL
8
egg yolks
1/2 cup
sugar
125 mL
pinch of salt
8 tsp
sugar, for caramel topping
40 mL
1/8 of the recipe
calories
280
fat
11 g
saturated fat
6 g
carbs
38 g
cholestrol
235 mg
fibre
1 g
sodium
85 mg

Directions

  1. 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 min. In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk until the mixture is a pale yellow colour, about 1 min. Very slowly pour the cream mixture over the eggs, stirring constantly but not whipping. Let mixture rest in the fridge for 1 hour.

  2. Preheat oven to 300°F (150°C). Divide custard among ramekins and place in a roasting pan. Set the pan on the middle rack of the oven; carefully pour hot tap water into pan until halfway up the sides of ramekins. Bake for 65 to 75 min. or until custard looks just set. Remove from water bath and chill for 2 to 3 hours.

  3. To finish the brûlée, sprinkle 1 tsp (5 mL) sugar evenly over each ramekin and caramelize under the hot broiler for 2 min. until sugar begins to turn brown. Let sugar cool and harden prior to serving.