Cranberry Orange And Cointreau Brulee Recipes

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

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.

Steps:

• Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
• Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

Steps:

• Preheat oven to 325°. 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 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving., For 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., To caramelize topping with a kitchen torch, gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Hold torch flame 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized., To caramelize topping in a 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 in. from heat 1-2 minutes or until sugar is caramelized., Serve custards with remaining cranberry sauce.

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to a boil; add cranberries, return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally.
• Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir.
• Let cool at room temperature.
• Refrigerate until cold, or serve at room temperature.