Burnt Cream with Cranberries (Crème Brûlée)

Dress up classic Crème Brûlée with an easy to make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard beautifully.

1 (12 oz) pkg fresh or frozen cranberries
1 cup sugar
¼ cup water
1/8 tsp. kosher salt

Custard:
2½ cups heavy whipping cream, divided
10 large egg yolks
2/3 cup sugar
1 tsp. pure vanilla extract
8 tsp. superfine sugar

Preheat oven to 325°F (160°C/140°C fan, Gas Mark 2).

For the Cranberry Sauce:
In a large saucepan, combine cranberries, granulated sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 Tbsp. sauce into each of eight 6 oz broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving.

For the Custard:
In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and granulated sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream.

Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon custard over cranberry sauce. Place pan on oven rack; add 1 in. of very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate at least 8 hours or until cold.

Caramelize Topping (Kitchen Torch):
Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Hold torch flame 2" above custard surface and rotate it slowly until sugar is evenly caramelized.

Caramelize Topping (Broiler):
Place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4" from heat 1-2 minutes or until sugar is caramelized.

Serve custards with remaining cranberry sauce.

Makes 8 servings.