CRANBERRY, ORANGE, AND COINTREAU BRULEE

Cranberry, Orange, and Cointreau Brulee image

Provided by ratherbeswimmin

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups cranberries (about 7 oz.)
1 orange, zest of
1 orange, juice of
1/2 cup superfine sugar
8 egg yolks
2 cups heavy cream
2 tablespoons Cointreau liqueur
1/2 cup superfine sugar, to finish

Steps:

Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.
Remove from the heat and add half the sugar.
Using a fork to mix together the egg yolks and the remaining sugar in a bowl.
Pour the cream into a second saucepan and bring almost to a boil.
Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.
Arrange 6 ovenproof ramekins in a roasting pan.
Evenly pour in the cranberry custard into the ramekins.
Then pour warm water into the roasting pan to come halfway up the sides of the ramekins.
Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center.
Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.
Leave at room temperature until ready to serve.