Cranberry, Orange, And Cointreau Brulee

Total Time: 1 hr 8 mins Preparation Time: 25 mins Cook Time: 43 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.