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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Our home economists dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. Ingredients:
1 package (12 ounces) fresh or frozen cranberries |
1 cup granulated sugar |
3/4 cup water |
1/8 teaspoon salt |
custard: |
2-1/2 cups heavy whipping cream, divided |
1 teaspoon vanilla extract |
10 egg yolks |
2/3 cup granulated sugar |
8 teaspoons superfine sugar |
Directions:
1. In a large saucepan, combine the cranberries, sugar, water and salt. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Spoon 2 tablespoons into each of eight 6-oz. custard cups; chill for 10 minutes. Refrigerate remaining cranberry sauce until serving.
2. In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in vanilla. In a large bowl, whisk egg yolks and granulated sugar until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream.
3. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight.
4. Just before serving, blot custard with paper towels to remove any moisture. Sprinkle each cup with 1 teaspoon superfine sugar; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce. Yield: 8 servings.
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