(KUTV) Cranberry Creme Brûlée
"Chef Jeff Jackson with Smith’s Grocery joined me on air today making this amazing cranberry creme brûlée today. This is a great idea for Thanksgiving or any holiday dessert. Creme brûlée is one of my favorite desserts and is a show stopper at any get together!" - Chef Bryan Woolley
- For the Cranberry Sauce: 1 - 12 ounce bag fresh cranberries
- 1 cup sugar
- 1 orange, zested and juiced
- For the Custard: 1 quart heavy cream
- 10 large egg yolks
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup superfine sugar
- 1/4 tsp salt
- 2 quarts boiling water
- Preheat oven to 325. In a small saucepan over medium heat, combine cranberries, sugar, orange juice and zest. Bring to a boil and lower heat. Simmer about 10 minutes or until the berries burst. Cool.
- For the custard, in a saucepan, heat cream and salt over medium heat until small bubbles form around the sides of the pan. Do not boil. Remove from the heat. In a mixing bowl, whisk together the granulated sugar and egg yolks until smooth and the mixture turns a pale yellow. Whisk in a small amount of the hot cream to temper the eggs and then slowly add the mixture to the warm cream whisking constantly. Whisk in the vanilla.
- Put 8 ramekins into a deep baking dish and put 1 tbsp. of the cranberry sauce into the bottom of each ramekin. Pour the custard into the ramekins. Carefully pour the boiling water into the baking dish until the water reaches halfway up the ramekins. Carefully put into the oven and bake for 45 to 50 minutes or until the centers are barely set. Cool completely.
- When ready to serve, top each custard with about a tsp. of the superfine sugar to coat evenly. With a torch, brown the sugar. Let the custard sit a few minutes until the sugar hardens. Garnish with a tbsp. of the remaining cranberry sauce. Serve and enjoy.
Chef Bryan Woolley is America’s longest consecutive-running tv chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!