Jennifer Davick; Mindi Shapiro Levine
Prep Time
15 Mins
Cook Time
3 Mins
Bake Time
55 Mins
Cool Time
25 Mins
Chill Time
8 Hours
Broil Time
5 Mins
Stand Time
5 Mins
Makes 6 servings

How to Make It

Step 1

Combine 1/2 cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat, and stir in vanilla and remaining 1 1/2 cups cream.

Step 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.

Step 3

Spoon 1 1/2 Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.

Step 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 bath; cover and chill 8 hours.

Step 5

Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan.

Step 6

Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired.

Step 7

White Chocolate-Banana Creme Brulee: Prepare recipe as directed through Step Slice 2 bananas into 1/4-inch-thick slices; toss bananas with 1/3 cup sugar. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1 to 2 minutes on each side or until lightly browned. Line bottoms of 6 (4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch. Proceed with recipe as directed.

Ratings & Reviews

springhilllad's Review

December 27, 2011
Excellent as is. Used torch to brown the sugar.

sirrah231's Review

November 27, 2010
We just weren't wowed by this one. The white chocolate part is a standard creme brulee recipe, adding the cranberries to the bottom just didn't do much for us. They were kind of gross, in fact. A huge textural departure from the creamy goodness of the custard. Have made many creme brulees, but won't return to this recipe again.

user's Review

February 05, 2013

Stuart105's Review

December 10, 2008
Excellent, elegant and easy to make! My husband gave it his top rating " You can make this again".

AlaHoneyBlossom's Review

November 17, 2010
That's very good. However, I didn't broil them, I torched them instead. With creme brulee, whenever possible, it's preferable to torch rather than broil, as broiling can further cook them and they may end up have more of a flan consistency, rather than creamy