Cranberry Creme Brulee

Instructions

CRANBERRY SAUCE: In a large saucepan, combine cranberries, white sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat.

Spoon 2 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes (important).

Cover and refrigerate remaining sauce until serving.

CUSTARD: In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat.

In a large bowl, whisk egg yolks and white sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream.

Place prepared ramekins in a baking pan large enough to hold them without touching. Pour custard over cranberry sauce.

Place pan on oven rack; add 1 in. of very hot water to pan. Bake at 325 degrees for 35-40 minutes or until set (centers will still be soft).

Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Carefully slide a flat spatula under each ramekin cup, will help to lift them easily out of the pan. Be careful not to drip water onto other ramekins. Refrigerate at least 8 hours or until cold.

To caramelize topping with a kitchen torch: Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Hold torch flame 2 inches above custard surface and rotate it slowly until sugar is evenly caramelized.

To caramelize topping in a broiler: Place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4 inches from heat 1-2 minutes or until sugar is caramelized.

Serve custards with a dollop of remaining cranberry sauce.

NOTE: Serves 8