Spiced cranberry crème brûlée
Impress your guests with these yummy crème brûlées, given a festive twist with the addition of a cranberry compote. Recipe and image courtesy of Clarence Court Eggs, clarencecourt.co.uk
Prep: 20 mins
Cook: 2 hrs
plus cooling
Serves: 6-8
Ingredients
- 300g fresh or frozen cranberries, plus extra to garnish
- 1 orange, zest and juice
- 2 cinnamon sticks
- 2 cloves
- 75g caster sugar, plus extra for dusting
- 1 tbsp vanilla bean paste
- 1 orange, zest
- 700ml double cream
- 7 Clarence Court Burford Brown egg yolks
- 2 tbsp light soft brown sugar
Method
Step 1
Preheat the oven to 160ºC/140ºC fan/gas mark 1. For the compote, place the ingredients in a medium saucepan. Bring to the boil while stirring, then reduce to a simmer for 15-20 minutes. Stir regularly until thick and glossy. Cool, then remove the cinnamon and cloves.
Step 2
For the crème brûlée, add the vanilla bean paste, cinnamon stick and orange zest into a medium saucepan with the cream and place on a low heat. Allow the cream to steam and bubble very slightly (but not boil), stirring occasionally. Then turn off the heat and allow to infuse and cool. Remove the cinnamon stick.
Step 3
Boil the kettle then allow to cool while you assemble the desserts. Once the cream is cool add it to a blender with the egg yolks and sugar. Blitz well to combine into a custard.
Step 4
Spoon the cranberry compote into ramekins (to fill about ⅓ of each dish). Place the dishes into a deep roasting tray. Pour the custard into the ramekins until just full. Place the tray into the oven then slowly pour the kettle water into the roasting tray so it reaches ¾ of the way up the ramekins. Make sure not to get water in the crème brûlées.
Step 5
Bake for 45 minutes-1 hour (depending on ramekin size) or until just set then cool on a cooling rack. Chill in the fridge.
Step 6
Before serving, take the reserved cranberries and roll around on a plate of caster sugar until lightly coated and place to one side. Sprinkle the tops of the crème brûlée with caster sugar and caramelise using a blow torch or place under the grill. Scatter over the cranberries and serve.
