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Community Recipe
from [JanetDMiller]
White Chocolate-Cranberry Creme Brulee

White Chocolate-Cranberry Creme Brulee

  • Yield: 6 servings
  • Prep time:30 Minutes
  • Total time:9 Hours, 20 Minutes


  • 2 cup(s) whipping cream
  • 4 ounce(s) white chocolate
  • 1 teaspoon(s) vanilla extract
  • 5 egg yolks
  • 0.5 cup(s) sugar
  • 0.5 whole berry cranberry sauce
  • ice cubes


1. Preheat oven to 300°. Combine 1/2 cup

cream and chocolate in a heavy saucepan;

cook over low heat, stirring constantly, 2

to 3 minutes or until chocolate is melted.

Remove from heat. Stir in vanilla and

remaining 11/2 cups cream.

2 . Whisk together egg yolks and 1/4

cup sugar until sugar is dissolved and

mixture is thick and pale yellow. Add

cream mixture, whisking until well

blended. Pour mixture through a fine

wire-mesh strainer into a large bowl.

3. Spoon 11/2 Tbsp. cranberry sauce

into each of 6 (4-oz.) ramekins. Pour

cream mixture into ramekins; place

ramekins in a large roasting pan. Add

water to pan to depth of 1/2 inch.

4. Bake at 300° for 45 to 55 minutes or

until edges are set. Cool custards in pan

on a wire rack 25 minutes. Remove ramekins

from water; cover and chill 8 hours.

s. Preheat broiler with oven rack 5

inches from heat. Sprinkle remaining

sugar over ramekins. Fill a large roasting

pan or 15- x 10-inch jelly-roll pan

with ice; arrange ramekins in pan.

6. Broil 3 to 5 minutes or until sugar

is melted and caramelized. Let stand 5

minutes. Garnish, if desired.

Test Kitchen Tip: Filling the roasting pan

with ice before broiling keeps the custards

cool while caramelizing the tops.

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White Chocolate-Cranberry Creme Brulee recipe