FOOD + DRINK
TRADITIONAL WITH A TWIST !
FROM THE CLASSIC MINCE PIE AND CHRISTMAS PUDDING TO SUMPTUOUS CHEESECAKE AND ICE-CREAM , PREPARE TO PUT A TWIST ON YOUR TRADITIONAL FESTIVE FAVOURITES THIS YEAR ...
Spiced Cranberry Crème Brûlée Recipe by : www . clarencecourt . co . uk
Prep time : 20 minutes Cook time : 2 hours Serves : 6-8
Ingredients :
For the raspberry compote :
• 300g fresh or frozen cranberries ( plus a few for garnish )
• 1 orange , zest and juice
• 1 cinnamon stick
• 2 cloves
• 75g caster sugar ( plus extra for dusting )
For the crème brûlée :
• 1 tbsp vanilla bean paste
• 1 cinnamon stick
• Zest of 1 orange
• 700ml double cream
• 7 Clarence Court Burford Brown egg yolks ( keep the white in a food bag and freeze for another day )
• 2 tbsp light soft brown sugar
Method : 1 . Preheat the oven to 140 º C Fan / Gas Mark 1 .
2 . To make the cranberry compote , place all of the ingredients in a medium sized saucepan . Bring to the boil whilst stirring then reduce to a simmer . Allow to reduce for around 15 - 20 minutes stirring regularly until thickened and glossy . Add a little splash of water if it ’ s looking too thick . Allow to cool then remove the cinnamon stick and cloves .
3 . To make the custard , add the vanilla bean paste , cinnamon stick and orange zest in a medium saucepan with the cream and place on a low heat . Allow the cream to steam and bubble very slightly ( but not boil ), stirring occasionally then turn off the heat and allow to infuse . Remove the cinnamon stick .
4 . Fill and boil the kettle then allow to cool whilst you carry on assembling the crème brûlée . Once the cream is cool add it to a blender with the egg yolks and sugar . Blitz well to combine . Spoon the cranberry compote into the ramekins ( to fill about 1 / 3 of each dish ). Place the dishes into a deep roasting tray . Pour the custard into the ramekins until just full . Place the tray of crème brûlée carefully into the oven then very slowly pour the water from the kettle into the roasting tray so the water reaches 3 / 4 of the way up the ramekins . Make sure not to get water in the crème brûlées . Close the oven and bake for between 45 minutes - 1 hour ( depending on the size of ramekin ) or until just set .
5 . Remove the ramekins from the oven and allow to cool on a cooling rack . Chill in the fridge until ready to serve . Just before serving take the reserved cranberries and roll around on a plate of caster sugar until lightly coated and place to one side . Sprinkle the tops of the crème brûlée with caster sugar and caramelise using a blow torch or place under the grill . Scatter over the cranberries and serve .
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