Cranberry, Orange, and Cointreau Brulee

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READY IN: 1hr 8mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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