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