Cranberry White Chocolate Creme Brulee Recipe

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

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