- 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.
Recipe and image provided by www.infideas.com
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