Cranberry, Orange, and Cointreau Brulee |
|
 |
Prep Time: 25 Minutes Cook Time: 43 Minutes |
Ready In: 68 Minutes Servings: 6 |
|
In 'Creme Brulee' by Sara Lewis; you will need six 6 oz. ramekins 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:
1. 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.
2. Remove from the heat and add half the sugar.
3. Using a fork to mix together the egg yolks and the remaining sugar in a bowl.
4. Pour the cream into a second saucepan and bring almost to a boil.
5. Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.
6. Arrange 6 ovenproof ramekins in a roasting pan.
7. Evenly pour in the cranberry custard into the ramekins.
8. Then pour warm water into the roasting pan to come halfway up the sides of the ramekins.
9. Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center.
10. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
11. about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.
12. Leave at room temperature until ready to serve.
|
|