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 the maple syrup to boiling and add the cranberries. Cook just until all of the berries are popped open. Remove from heat.
Divide the cranberries between 6 to 8 ovenproof ramekins.
With a wire whip, blend together 1/2 cup of the sugar and the egg yolks until they are pale yellow. Stir in the cream and vanilla.
Divide the mixture among the 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 the custard is slightly firm in the center. Remove the ramekins from the water and chill for at least 2 hours and up to 2 days.
To serve: Sprinkle each of the ramekins with about 2 teaspoons of the sugar and caramelize with a small torch or place under a preheated broiler until the 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.
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