Cranberry White Chocolate Creme Brûlée is a sweet and creamy white chocolate custard with cranberry sauce and topped with a crisp sugar coating for an impressive gourmet dessert!

What is Creme Brulee?

The typical homemade Creme Brûlée is a creamy vanilla custard topped with a crisp, a light golden caramelized sugar coating, that makes a wonder gourmet dessert recipe.

What Makes This Creme Brûlée Recipe Work?

This Cranberry White Chocolate Creme Brûlée is anything but typical. It makes a special holiday dessert worthy of any gourmet dinner.

The sweetness of the creamy white chocolate custard is balanced by the tart cranberry sauce layer and complimented in taste and texture by the crisp caramelized sugar coating on top.

More Reasons To Love This Recipe

In addition to the sweet taste and creamy texture, you’ll love that this creme brûlée is easier to make that you might expect!

Another great thing about this dessert is that it makes individual servings so you can easily adjust this recipe to make as few or as many creme brûlée desserts as you need.

How To Make Cranberry White Chocolate Creme Brûlée

The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.

Equipment

Mixing Bowl Set from Amazon.com – A basic necessity when cooking or baking.
Whisk from Amazon.com – The whisk is a necessary tool for use in making many recipes.
Saucepan from Amazon.com – This is a necessity for every cook’s kitchen.
Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids for liquids only and not for dry ingredients for the most accurate measurement.
Measuring Spoons from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
Creme Brulee Ramekins from Amazon.com – I used six 7-inch ramekins, which I did not see on Amazon. However, these are similar ramekins.
Creme Brulee Torch from Amazon.com – For the best results for caramelizing the sugar, use a culinary torch. However, if you don’t have a torch and don’t want to purchase one, then you can caramelize the sugar using the broiler.

Creme Brulee Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Heavy whipping cream
Extra large egg yolks
Sugar
white chocolate chips
vanilla
Cranberry Sauce – While you can use store-bought cranberry sauce, I recommend my Homemade Cranberry Sauce. If you have an Instant Pot, try my Instant Pot Cranberry Sauce.
5 extra large egg yolks

Directions

Prepare the Creme Brulee Ramekins.
1. Place a spoonful (about 1 Tablespoon) of cranberry sauce on the bottom of each ramekin, set them aside.
Make The Custard.
1. In a small saucepan, heat the heavy cream on medium heat until it begins to simmer. Add in the white chips and half of the sugar, stirring until the chips are completely melted, then remove the saucepan from heat.
2. Whisk the egg yolks, remaining sugar, and vanilla. Continue whisking them as you slowly add the cream mixture to the yolks so the eggs don’t cook from the heat.
Assemble the Creme Brulee.
1. Divide the mixture by pouring over the prepared ramekins, filling about 1/4 inch below the top of the rim.
2. Place the ramekins in a large baking pan. Pour 1 – 1 ½ cups of water in the baking pan, filling it about 1/2 way up the sides of the ramekins.
Bake The Creme Brulee.
1. Bake for 45-50 minutes in a preheated 300 degree F oven, until the creme brulee is set. Remove the ramekins from the baking pan, and place in the refrigerator until they are completely cooled.
Carmelize The Sugar.
1. Sprinkle the top of each ramekin with sugar, covering the top of the creme brulee and then torch the sugar until it caramelizes. (If you don’t have a kitchen torch, you can caramelize the sugar in the oven, using the broil feature.)

Recipe Tips

Don’t Cook The Eggs. When making the custard for the Creme Brulee it is very important to SLOWLY pour the cream mixture into the egg yolks otherwise it will cook the eggs and you will end up with milky scrambled eggs, and will have to start over. To be safe, start by pouring a small amount, maybe 1/4 cup of the cream mixture into the eggs while continuing to whisk the eggs. Then once the eggs are combining with the cream, and not cooking, continue slowly pouring in the cream mixture.
No Torch, No Problem. It is ideal to use a culinary torch to get the best caramelization of the sugar. However, it is not the only method. You can place the ramekins of Creme Brulee that have the sugar on top under the broiler for 1 to maybe 3 minutes at most to caramelize the sugar. However, watch them continuously while they are under the broiler because the caramelization will occur quickly and you don’t want to overcook them and burn the sugar.

Recipe Variations

There are many flavors other than Vanilla Creme Brulee. The variations of Creme Brulee are limited only by your imagination. Here are some popular Creme Brulee flavors and recipes.

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Recipe

3 white ramekins with creme brûlée surrounded by cranberries and white chocolate chip and gold Christmas decorations.

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Cranberry White Chocolate Creme Brulee Recipe

Cranberry White Chocolate Creme Brûlée is a sweet and creamy white chocolate custard with cranberry sauce and topped with a crisp sugar coating for an impressive gourmet dessert!

Course Dessert

Cuisine American

Keyword Cranberry Creme Brulee, Cranberry White Chocolate Creme Brulee, Creme Brulee

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 524kcal

Author Michele @ Flavor Mosaic

Ingredients

2 cups heavy whipping cream
5 extra large egg yolks
1/2 cup sugar (for custard)
1/2 cup white chocolate chips
1/2 teaspoon vanilla
1/3 cup cranberry sauce
1/4 cup sugar (for topping)

Instructions

Preheat the oven to 300 degrees.
To prepare the ramekins, place a spoonful (about 1 Tablespoon) of cranberry sauce on the bottom of each ramekin, set them aside.
In a small saucepan, heat the heavy cream on medium heat until it begins to simmer. Add in the white chips and half of the sugar, stirring until the chips are completely melted, then remove the saucepan from heat.
Whisk the egg yolks, remaining sugar, and vanilla. Continue whisking them as you add the cream mixture to the yolks so the eggs don't cook from the heat.
Divide the mixture by pouring over the prepared ramekins, filling about 1/4 inch below the top of the rim.
Place the ramekins in a large baking pan. Pour 1 - 1 ½ cups of water in the baking pan, filling it about 1/2 way up the sides of the ramekins.
Bake for 45-50 minutes, until the creme brulee is set. Remove the ramekins from the baking pan, and place in the refrigerator until they are completely cooled.
Sprinkle with sugar, covering the top of the creme brulee and then torch the sugar until it caramelizes. (If you don't have a kitchen torch, you can caramelize the sugar in the oven by placing the creme brulee, with the sugar on top, under the broiler for about 1 or 2 minutes. Watch closely so they do not burn.)

Notes

Don't Cook The Eggs. When making the custard for the Creme Brulee it is very important to SLOWLY pour the cream mixture into the egg yolks otherwise it will cook the eggs and you will end up with milky scrambled eggs, and will have to start over. To be safe, start by pouring a small amount, maybe 1/4 cup of the cream mixture into the eggs while continuing to whisk the eggs. Then once the eggs are combining with the cream, and not cooking, continue slowly pouring in the cream mixture.
No Torch, No Problem. It is ideal to use a culinary torch to get the best caramelization of the sugar. However, it is not the only method. You can place the ramekins of Creme Brulee that have the sugar on top under the broiler for 1 to maybe 3 minutes at most to caramelize the sugar. However, watch them continuously while they are under the broiler because the caramelization will occur quickly and you don't want to overcook them and burn the sugar.

Nutrition