Description
This Cranberry Crème Brûlée is a festive twist on the classic dessert, featuring a luscious vanilla-infused custard blended with tart cranberry compote and finished with a crisp, caramelized sugar topping. Perfect for holiday gatherings or any special occasion, this recipe combines creamy richness and bright, fruity flavors.
Ingredients
Cranberry Compote
- 1½ cups cranberries (if frozen, thaw before using)
- 1 (approx. 7-inch) vanilla pod OR 2 teaspoons pure vanilla extract
- 2 tablespoons granulated sugar
- ¼ cup amaretto (almond liqueur)
Custard
- 2 cups heavy cream
- 6 tablespoons granulated sugar
- 5 large egg yolks
Finishing
- 3 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) and place a rack in the center position to prepare for baking the custards in a water bath.
- Prepare the cranberry compote: In a small saucepan, combine cranberries, vanilla bean seeds scraped from the split pod (or vanilla extract), 2 tablespoons sugar, and amaretto. Bring to a boil over high heat, then reduce to low and simmer until cranberries break down and the mixture thickens, about 15 minutes. Remove from heat and allow to cool completely. Save the used vanilla pod for the custard step if applicable.
- Make the custard base: In another small saucepan, combine heavy cream, the reserved vanilla pod (if used), and 6 tablespoons sugar. Warm over low heat until just simmering and the sugar dissolves. Remove from heat. In a medium bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the yolks in a steady stream, whisking constantly to combine evenly. Stir the cooled cranberry compote into the custard mixture.
- Assemble and bake: Divide the custard mixture evenly into four 6-ounce shallow ramekins. Place ramekins in a rimmed baking sheet and pour hot water into the sheet until it reaches halfway up the sides of the ramekins to create a water bath. Bake in the preheated oven for about 40 minutes or until custards are just set but still slightly jiggly in the center when shaken gently.
- Cool and chill: Remove ramekins from the water bath and let them cool to room temperature. Cover each ramekin loosely with plastic wrap, ensuring it does not touch the custard surface. Refrigerate for at least 4 hours and up to 2 days to set fully.
- Brûlée and serve: About 10 minutes before serving, sprinkle the remaining 3 tablespoons of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar by moving the flame quickly until it forms a crisp, golden crust. If you do not have a torch, place the ramekins under a broiler set close to the flame and broil for about 1 minute until golden and crisp. Serve immediately.
Notes
- If using a vanilla pod, save it to infuse the cream for a deeper vanilla flavor.
- For best results, ensure the water bath water is hot when pouring into the baking pan to help even cooking.
- You can prepare the custards up to 2 days ahead and store them in the refrigerator until ready to caramelize and serve.
- Use caution while caramelizing the sugar topping to avoid burning; keep the flame or broiler moving continuously.
- If frozen cranberries are used, thaw completely before cooking to avoid excess wateriness.
