Recipe by ratherbeswimmin'
We are having out-of-town family stay over after Thanksgiving. Want to try this out on them. Will need 8 four ounce ramekins.
- 3⁄4 cup sugar
- 1⁄4 cup orange juice concentrate
- 1 cup cold water
- 12 ounces fresh cranberries
- 4 cups heavy cream
- 1⁄2 vanilla bean
- 8 large egg yolks
- 1⁄2 cup sugar, plus
- 8 teaspoons sugar, for caramelization
Directions See How It's Made
- Cranberry Sauce: in a large saucepan, combine the sugar, orange juice concentrate, and water; stir to dissolve the sugar and bring to a boil.
- Add in the cranberries; return mixture to a boil.
- Decrease heat and simmer gently for about 12 minutes; it will thicken and become glossy.
- Remove from heat; cool to room temperature and chill; you will have more than you need for the custards.
- Custard: position oven rack in the middle position and preheat oven to 350°; lightly butter or spray the ramekins.
- Pour the cream into a medium pan.
- Using a sharp knife, slit the vanilla bean in half lengthwise and scrape the tiny seeds into the pan; add the bean pod.
- Bring the mixture to a boil over high heat; remove pan from heat immediately and set aside for 15 minutes; discard the bean pod.
- While the vanilla bean is steeping in the cream, in a big bowl, combine the egg yolks and ½ cup sugar; whisk until blended.
- Slowly add the cream and vanilla mixture; mix well.
- Set the ramekins in the baking pan lined with a dish towel.
- Ladle the custard into the ramekins.
- Place the pan on the oven rack and carefully add enough hot water to come halfway up the sides of the ramekins.
- Bake, uncovered, for 30 minutes or until the cremes are set, but not brown.
- Carefully remove the baking pan from the oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
- Cover the ramekins with plastic wrap and refrigerate until chilled for at least 2 hours, or even overnight.
- Before serving, preheat broiler; set the oven rack to within 1 to 1 ½ inches from the heat.
- Remove the cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
- Spread about 2 tablespoons of the cranberry sauce evenly on each custard.
- Sprinkle the top of each ramekin with 1 teaspoon of sugar.
- Place the ramekins on a baking sheet and slide it under the broiler.
- Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 minutes.
- Alternatively, brown the tops with a torch for about 1-2 minutes.
- Serve immediately.