(makes 6 servings)
CREME BRULEE:
2cups whipping cream
4oz white chocolate
1tsp vanilla extract
5 egg yolks
1/2cup sugar, divided
1/2(15-oz.) can whole-berry cranberry sauce
Ice cubes
GARNISH:
4oz white chocolate
1tsp vanilla extract
5 egg yolks
1/2cup sugar, divided
1/2(15-oz.) can whole-berry cranberry sauce
Ice cubes
GARNISH:
1/4cup corn syrup
1/4cup dried cranberries
1 bunch fresh mint sprigs
1/4cup sugar
1/4cup dried cranberries
1 bunch fresh mint sprigs
1/4cup sugar
Directions:
FOR THE CREME BRULEE:
1. Set oven to 300°F
2. Combine 1/2cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2-3min or until chocolate is melted.
2. Combine 1/2cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2-3min or until chocolate is melted.
3. Remove from heat, & stir in vanilla and remaining 1 1/2cups cream.
4. Whisk together egg yolks & 1/4cup sugar until sugar is dissolved & mixture is thick & pale yellow.
4. Whisk together egg yolks & 1/4cup sugar until sugar is dissolved & mixture is thick & pale yellow.
5. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.
6. Spoon 1 1/2tbsp. cranberry sauce into each of 6(4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.
7. Bake for 45-55min or until edges are set. Cool custards in pan on a wire rack 25min. Remove ramekins from water bath; cover & chill 8hrs.
8. Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan.
9. Broil 5 inches from heat 3-5min or until sugar is melted and caramelized. Let stand 5min. Garnish, if desired.
6. Spoon 1 1/2tbsp. cranberry sauce into each of 6(4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.
7. Bake for 45-55min or until edges are set. Cool custards in pan on a wire rack 25min. Remove ramekins from water bath; cover & chill 8hrs.
8. Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan.
9. Broil 5 inches from heat 3-5min or until sugar is melted and caramelized. Let stand 5min. Garnish, if desired.
FOR THE GARNISH:
1. Using a clean paintbrush, gently brush 1/4cup corn syrup onto the top side of dried cranberries & mint sprigs.
2. Sprinkle sugar over cranberries & mint. Let stand 5min; sprinkle remaining sugar over cranberries & mint, gently shaking off excess.
2. Sprinkle sugar over cranberries & mint. Let stand 5min; sprinkle remaining sugar over cranberries & mint, gently shaking off excess.
*NOTES:
WHITE CHOCOLATE BANANA CREME BRULEE:1. Prepare recipe as directed through 2. Slice 2 bananas into 1/4-inch-thick slices; toss bananas with 1/3cup sugar. 3. Melt 2tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1-2min on each side or until lightly browned. 4. Line bottoms of 6(4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2inch. Proceed w/recipe as directed.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673180
WHITE CHOCOLATE BANANA CREME BRULEE:1. Prepare recipe as directed through 2. Slice 2 bananas into 1/4-inch-thick slices; toss bananas with 1/3cup sugar. 3. Melt 2tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1-2min on each side or until lightly browned. 4. Line bottoms of 6(4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2inch. Proceed w/recipe as directed.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673180
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