Maple Cranberry Crème Brûlée | PCC Natural Markets

Maple Cranberry Crème Brûlée

Serves: 6 to 8

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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 Lynne Vea, PCC Chef

Source: PCC Fresh, December 2010

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.

More about: cranberries, cream, eggs, maple syrup


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simple recipe, easy to make,

simple recipe, easy to make, as long as you do a good job caramelizing the sugar on top, it is most excellent.. all my friends and family raved over this dessert!

Question on cooking time...

What is the cooking time if you make it in a large shallow baking dish, instead of individual ramekins?

adding maple syrup/cranberries

do we add this mixture into the ramekins or put it on top when serving?

RE: adding maple syrup/cranberries


Thanks for the question.

The cranberry mixture goes in the bottom of each ramekin, as directed in the second step of the instructions. The photo with the recipe shows a few sugared cranberries on top, but that garnish is not written into the recipe.

Sorry if the image caused any confusion.

Tom Monahan
PCC Natural Markets

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