Cranberry Orange And Cointreau Brulee Recipes

CRANBERRY SAUCE WITH ORANGE LIQUEUR

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.

CRANBERRY, ORANGE, AND COINTREAU BRULEE

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.