Recipe Information

Sweet crème brûlée pots made with double cream, cranberries, orange juice and vanilla.

Serves:  6 people | Prep time:  20 minutes | Cooking time:  50 minutes

British | Gluten Free | Vegetarian | Desert  

Ingredients  

• 450ml Double Cream
• 150g Caster Sugar
• 150g fresh Cranberries
• 75ml Orange Juice
• 4 Medium Free Range Egg Yolks
• 50g Granulated Sugar
• 1 tsp Vanilla Essence

Method  

1. Pre-heat the oven to 180°C/Gas Mark 4.
2. Put the cranberries into a small saucepan along with 20g caster sugar and the orange juice. Bring to the boil then simmer for 5 minutes – allow to cool.
3. Put the remaining caster sugar, vanilla essence and the egg yolks into a bowl and, with some electric beaters, whisk well until pale and creamy.
4. Put the cream into a small saucepan and gently bring to the boil. Once boiling, pour this over the egg mixture and whisk well.
5. Divide the cranberries between the 6 ramekin dishes.
6. Pour over the custard.
7. Put the ramekins into a roasting dish and pour boiling water around them so it comes halfway up the sides of the dishes.
8. Bake in the oven for 35/40 minutes until just set.
9. Carefully remove from the roasting dish and allow to cool, then refrigerate.
10. To serve, sprinkle the granulated sugar over the tops then, using a blowtorch, caramelise the sugar, or place the ramekins under a hot grill.