Christmas Cranberry Crème Brûlée

CHRISTMAS CRANBERRY CREME BRULEE

SERVES 8

INGREDIENTS

6pc - Large Egg Yolks​

750ml - 35% Cream​

100g - White Granular Sugar​

as needed - Demerara Sugar​as 

½ cup - Fresh Cranberries – some reserved for garnish​

2pc - Orange Zest​

1pc - Whole Vanilla Bean – split and seeded​

pinch - Fine Sea Salt​

Clementine, Cedar, Juniper, Pine, Bay leaves​ for garnish

TECHNIQUE

1. Combine cream and vanilla in heavy bottom saucepan over medium heat

2. Simmer for 10 minutes to infuse the milk and cream with vanilla flavour and fragrance, remove vanilla bean

3. Separate egg yolks from the whites; combine the yolks with sugar mixing until blonde in colour, and ribbons form

4. Combine the hot liquid with the egg/sugar mixture slowly, tempering the eggs to prevent curdling add pinch of salt

5. Return the mixture to the saucepan stirring gently over medium heat for 5 minutes to thicken

6. When the cream coats the back of a wooden spoon and a pass of your finger across the spoon holds

7. Preheat oven to 325°F, and bring a kettle of water to a boil

8. Divide mixture among the oven-safe ramekins, place ramekins inside baking dish

9. Add boiling water to the baking dish until water reaches halfway up the sides of the ramekins

10. Gently move the baking pan to the oven, cook for 30–35 minutes until almost fully set, with a jiggly center

11. Remove pan from the oven, and gently remove each ramekin, place on a wire rack to cool to room temperature

12. Cover the ramekins with plastic wrap, refrigerate for at least 2 hours to chill, keep for up to 2 days

13. To serve, sprinkle a layer of demerara sugar over custard, torch the surface to caramelize the tops

14. The caramelized sugar should be dark brown and hard to the touch

15. If you don’t have a torch, place ramekins directly under a broiler to caramelize sugar, watch carefully

RECIPE FROM THE KITCHEN OF THE OUTDOORS CHEF