Cranberry Creme Brulee

You can never have too many side dish recipes, so give Cranberry Creme Brulee a try. For 97 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 28g of fat, and a total of 379 calories. This recipe serves 8. 63 people found this recipe to be tasty and satisfying. It is brought to you by Taste of Home. If you have salt, sugar, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a cheap recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème Brûlée.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. 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. 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. 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. Originally published as Cranberry Creme Brulee in Taste of Home's Holiday & Celebrations CookbookAnnual 2006, p133 Nutritional Facts 1 serving equals 530 calories, 34 g fat (19 g saturated fat), 368 mg cholesterol, 75 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, combine the cranberries, sugar, water and salt. Cook over medium heat until berries pop, about 15 minutes.

2. 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.

3. In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan.

4. 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.

5. Transfer to eight 6-oz. ramekins or custard cups.

6. Place ramekins in a baking pan; add 1 in. of boiling water to pan.

7. Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle).

8. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for 8 hours or overnight.

9. 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.

10. Serve with remaining cranberry sauce.

Nutrition Information:

covered percent of daily need