Cranberry Creme Brulee 

TOTAL TIME: Prep: 35 min. Bake: 35 min. + chilling

MAKES: 8 servings

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup granulated sugar
• 1/4 cup water
• 1/8 teaspoon salt
• CUSTARD:
• 2-1/2 cups heavy whipping cream, divided
• 1 teaspoon vanilla extract
• 10 egg yolks
• 2/3 cup granulated sugar
• 8 teaspoons superfine sugar

Directions

1. In a large saucepan, combine the cranberries, sugar, water and salt. Cook and stir over medium heat until berries pop,about 15 minutes. Remove from the heat. Spoon 2 tablespoons into each of eight 6-oz. custard cups; chill for 10 minutes. Refrigerate remaining cranberry sauce until serving.
2. In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in vanilla. In a large bowl, whisk egg yolks and granulated sugar until smooth. Gradually whisk in heated cream mixture. Gradually stir in remaining cream.
3. Transfer to eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean (centers will still be soft).
4. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
5. Just before serving, blot custard with paper towels to remove any moisture. Sprinkle each cup with 1 teaspoon superfine sugar; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until sugar turns golden brown. Serve with remaining cranberry sauce. Yield:8 servings.