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White Chocolate Creme Brulee with a Cranberry Coulis

December 22, 2011

I never ponder over new recipe ideas.  Basically when I think of something I have to make it immediately or else the idea (and the inspiration!) will be gone forever.  So quite frequently at 11pm you’ll find me still in the kitchen mixing up a dessert for the fun of it, with no real idea of what it’s for or who is going to eat it (well other than me 🙂 ).  This was one of those.  I had already been baking all day, I should have been cooking dinner and I had to leave the house in about an hour.

It was worth it.  I’ve never actually made creme brulee but I had purchased a bar of Ghiradelli white chocolate and they had a white chocolate creme brulee recipe on the back.  For some reason it just sounded really good!  So I did a little research on how to make creme brulee and tweaked a few recipes to come to this; rich, creamy, creme brulee with a slightly tart cranberry coulis.  It was delicious.  I ate too much.  This needs to be at Christmas dinner.  That’s all.

White Chocolate Creme Brulee with a Cranberry Coulis
Inspired by Ghiradelli and Christina Marsigliese

Ingredients:

1 1/3 cup heavy (whipping) cream
4 ounces white chocolate, chopped (recommended: ghiradelli or lindt)
4 large egg yolks at room temperature
1/4 cup sugar
1 1/2 teaspoons vanilla bean paste

2 tablespoons turbinado or raw sugar

1 cup whole fresh or frozen cranberries
1/4 cup water
2 tablespoons bourbon
2 tablespoons sugar
1 tablespoon apricot jam
1 (2 inch) cinnamon stick

Directions:

1. Preheat oven to 350 degrees (F).  Place 4 (1/3-1/2 cup ramekins) in a 9×13 baking pan or other large baking pan with at least 2 inch sides.  Heat 4 cups of water to a boil and set aside.

2. Place egg yolks in a medium bowl and whisk in sugar just until combined.  Pour the heavy cream in a medium saucepan and bring to a simmer.  Remove from heat and add white chocolate.  Let the chocolate sit for about a minute before whisking to completely combine with the cream.  Temper the eggs with the cream by slowly pouring the cream in a steady stream down the side of the bowl while constantly whisking the eggs.  Once it is all combined strain the mixture through a mesh sieve into another bowl and then divide equally among the four ramekins.

3. Place the baking pan with the ramekins into the oven and then pour the boiling water inside the baking pan.  You want enough water to reach half way up the ramekins or 3/4 of an inch if you have deeper dishes.  Bake for 25 minutes or until the edges are set and the middle quivers still.  Remove the baking pan from the oven and let the ramekins cool in the water until room temperature.  Remove the ramekins with tongs (or just your hands-its room temp now!) and refrigerate overnight (or at least a couple hours until cold).

4. While the creme brulee is cooling, start the cranberry compote.  Place the cranberries, water, bourbon, sugar, apricot jam and cinnamon stick in a medium saucepan over medium low heat.  Bring the mixture to a simmer and then adjust the heat to maintain a simmer for about 10 minutes or until all the cranberries have popped.  Let the cranberry sauce cool for 10 minutes or so and then strain through a wire mesh sieve into a small bowl, reserving the liquid as the coulis to drizzle over the creme brulee.

5. To serve: Sprinkle half a tablespoon of the turbinado sugar over each ramekin of cream and using a blow torch or a broiler, toast the sugar until it turns golden to dark brown and starts to bubble.  Let it cool for a few minutes to harden and serve immediately with the cranberry coulis.

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3 Comments leave one →
  1. December 22, 2011 12:48 pm

    I find myself doing the same thing when my husband is deployed – I’ll bake all kinds of crazy concoctions at the strangest hours! Sometimes you just have to strike when inspiration is hot!

  2. December 22, 2011 5:06 pm

    Omg, I want some SO bad! When I saw on Facebook that you were making this I was really hoping you were going to share the recipe! Thanks! 🙂 Wish I lived close enough to have you make it for me, lol! ❤

  3. December 28, 2011 10:43 am

    Omg I love creme brulee so much!! I have only made the traditional kind but your addition of the white chocolate sounds so amazing!! I definitely have to try this out!

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