Cranberry, Orange, And Cointreau Brulee

1. 1

   Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.

2. 2

   Remove from the heat and add half the sugar.

3. 3

   Using a fork to mix together the egg yolks and the remaining sugar in a bowl.

4. 4

   Pour the cream into a second saucepan and bring almost to a boil.

5. 5

   Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.

6. 6

   Arrange 6 ovenproof ramekins in a roasting pan.

7. 7

   Evenly pour in the cranberry custard into the ramekins.

8. 8

   Then pour warm water into the roasting pan to come halfway up the sides of the ramekins.

9. 9

   Bake in a preheated 350u00b0 oven for 25-30 minutes until the custards are set with a slight softness at the center.

10. 10

    Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.

11. 11

    about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.

12. 12

    Leave at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.