Cranberry, Orange, and Cointreau Brulee
- Ready In:
- 1hr 8mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 cups cranberries (about 7 oz.)
- 1 orange, zest of
- 1 orange, juice of
- 1⁄2 cup superfine sugar
- 8 egg yolks
- 2 cups heavy cream
- 2 tablespoons Cointreau liqueur
- 1⁄2 cup superfine sugar, to finish
directions
- Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.
- Remove from the heat and add half the sugar.
- Using a fork to mix together the egg yolks and the remaining sugar in a bowl.
- Pour the cream into a second saucepan and bring almost to a boil.
- Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.
- Arrange 6 ovenproof ramekins in a roasting pan.
- Evenly pour in the cranberry custard into the ramekins.
- Then pour warm water into the roasting pan to come halfway up the sides of the ramekins.
- Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center.
- Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
- about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.
- Leave at room temperature until ready to serve.
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