Sweet crème brûlée pots made with double cream, cranberries, orange juice and vanilla.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 50 minutes
    • British
    • Gluten Free
    • Vegetarian

    Vanilla and Cranberry Pots

    Recipe Information

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    450ml Double Cream

    150g Caster Sugar

    150g fresh Cranberries

    75ml Orange Juice

    4 Medium Free Range Egg Yolks

    50g Granulated Sugar

    1 tsp Vanilla Essence


    6 ramekin dishes


    Pre-heat the oven to 180°C/Gas Mark 4.

    Put the cranberries into a small saucepan along with 20g caster sugar and the orange juice. Bring to the boil then simmer for 5 minutes – allow to cool.

    Put the remaining caster sugar, vanilla essence and the egg yolks into a bowl and, with some electric beaters, whisk well until pale and creamy.

    Put the cream into a small saucepan and gently bring to the boil. Once boiling, pour this over the egg mixture and whisk well.

    Divide the cranberries between the 6 ramekin dishes.

    Pour over the custard.

    Put the ramekins into a roasting dish and pour boiling water around them so it comes halfway up the sides of the dishes.

    Bake in the oven for 35/40 minutes until just set.

    Carefully remove from the roasting dish and allow to cool, then refrigerate.

    To serve, sprinkle the granulated sugar over the tops then, using a blowtorch, caramelise the sugar, or place the ramekins under a hot grill.

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