Maple Cranberry Crème Brûlée
Serves: 6 to 8
I first tasted this amazing combination of flavors in Lyon, France, years ago. To this day it is one of the simplest and most elegant desserts in my repertoire. Prepare the custards up to 2 days in advance and the final presentation goes together in seconds!
Preheat oven to 325° F.
In a saucepan, heat maple syrup over medium heat to boiling; add cranberries. Cook just until all berries are popped open. Remove from heat. Divide cranberries between 6 to 8 ovenproof ramekins.
With a wire whisk, blend together 1/2 cup sugar and egg yolks until they are pale yellow. Stir in cream and vanilla.
Divide cream mixture among ramekins and place them in a casserole dish. Pour boiling water around the ramekins to a depth of about 3/4 inch. Place the dish in the oven and bake for 50 to 60 minutes or until custard is slightly firm in the center.
Remove ramekins from the water and chill for at least 2 hours and up to 2 days.
To serve: Sprinkle each ramekin with about 2 teaspoons sugar and caramelize with a small torch or place under a preheated broiler until sugar is golden and bubbly.
Recipe by, PCC Chef
Source: PCC Fresh, December 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.