Cranberry crème brûlées

Complete with a cranberry compôte and a dusting of icing sugar, Food for Friends crème brulees are the perfect festive pudding
Cranberry crème brûlées
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the compôte

  • 250 g cranberries, fresh or frozen
  • 1 orange, broad strips of pared zest only, plus extra for serving
  • 50 g caster sugar

For the custard

  • 6 medium egg yolks
  • 3 heaped tbsp caster sugar
  • 1 vanilla pod, split lengthways, seeds removed and pod discarded
  • 600 ml double cream
  • icing sugar, for dusting

For the caramel

  • 125 g caster sugar


1. Preheat the oven to 160C/140C fan/gas 23. Set out 6 150ml ramekins.

2. For the compôte: put the cranberries in a small saucepan with the orange zest over a low heat and cook gently for 58 minutes. Add the sugar and heat for a few minutes more, stirring occasionally, until the sugar has melted. Transfer to a bowl, remove the orange zest and leave it to cool.

3. For the custard: put all the ingredients bar the icing sugar in a blender and blitz until combined. Pass the mixture through a sieve balanced on top of a bowl.

4. Divide half the compôte between the ramekins, then pour the custard mixture on top. Put the ramekins in a deep oven tray or baking dish and fill it with warm water to come two-thirds of the way up the side of the ramekins. Bake for about 1 hour or until the custard is lightly golden and set; it should wobble but there should be no liquid.

5. Take the ramekins out of the tin and allow them to cool down to room temperature.

6. For the caramel: gently heat the sugar in a small pan until half of it has liquefied and started to colour. Stir it constantly until it has turned a deep golden colour, then remove the pan from the heat.

7. Dust the top of the ramekins with icing sugar, then drizzle a teaspoon of the caramel on top. It should set hard within a couple of minutes. Cover the ramekins and chill them in the fridge for a couple of hours.

8. To serve the crèmes brûlées, top them with the remaining compote and orange zest.

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