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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.6
  • Total Fat: 6.2 g
  • Cholesterol: 106.6 mg
  • Sodium: 61.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Cranberry-Orange Creme Brulee calories by ingredient
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Cranberry-Orange Creme Brulee

Submitted by: CHEF_MEG
Cranberry-Orange Creme Brulee

Introduction

This creme brulee recipe is full of flavor, not fat. The cranberry-orange combo is perfect balance of tart and sweet. This creme brulee recipe is full of flavor, not fat. The cranberry-orange combo is perfect balance of tart and sweet.
Number of Servings: 8

Ingredients

    Cranberry Compote:
    2 cups fresh or frozen cranberries
    1 orange, zested and juiced(divided)
    1 tablespoon sugar
    1/2 cup water

    Custard:
    1 cup skim milk
    1 cup half and half
    4 whole eggs
    1/4 cup sugar

    Sugar crust:
    4 teaspoons sugar

Tips

Follow this recipe as written--custards are tricky, and eliminating ingredients or making swaps could yield a rubbery texture.


Directions

Prepare the cranberry compote.
Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in saucepan set over moderate heat. Simmer for 15 minutes, remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan set over moderate heat, and bring to a simmer.
While the dairy mixture is heating up, whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat and strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish. Fill a large baking pan (9x13") or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie). Set the filled cups into the baking pans. Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes. Remove the pan(s) from the oven and transfer to a sheet tray. Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.

NOTE: Allow the ramekins to come to room temperature before placing under the broiler.

Sprinkle each cup with 1/2 teaspoon of sugar. Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar. Cool slightly before serving.

Makes 8 servings, 1/2 cup custard and 2 T compote each.







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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    Very good. I made it with frozen strawberries since cranberries were out of season. Took much longer to cook than listed, but other than that, great recipe. Very delicious! - 3/15/12

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  • Very Good
    8 of 8 people found this review helpful
    What a treat! Creme Brulee is my favorite dessert and in fact we try it at different restaurants. In New Orleans found 3 mega winners. Chef Meg has captured the flavor and texture while lowering the calories and carbs. GREAT JOB! - 12/7/11

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  • Incredible!
    7 of 7 people found this review helpful
    Made this today. I loved it, and will make again for company. I did not have half and half so just used 1% milk. Delicious. - 11/14/12

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  • Incredible!
    7 of 7 people found this review helpful
    Wow! this is the easiest ,most fool proof creme brulee I've ever made. Thank you Chef Meg. - 11/14/11

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  • 4 of 4 people found this review helpful
    at first i thought to much work . I will not like this . but after completing the task i love it . - 10/26/12

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  • Incredible!
    3 of 3 people found this review helpful
    Yummmmmmm!!!!! This was perfect. - 11/14/12

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  • 2 of 2 people found this review helpful
    Good with raspberries too. - 6/2/12

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  • 1 of 6 people found this review helpful
    Looking forward to trying for holidays. I love creme brulee - 10/26/12

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  • 1 of 1 people found this review helpful
    Like this one. - 10/12/12

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  • Incredible!
    1 of 2 people found this review helpful
    Thanks for "re-doing" this recipe, I'm a big fan of Creme Brulee. My toque is off to you Chef Meg- *genius*! - 10/10/12

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  • 1 of 1 people found this review helpful
    Love Chef Meg's recipes and love Creme Brulee....this is a great recipe. I shall serve it this weekend to my guests. Thank you! - 3/19/12

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  • O.K.
    1 of 2 people found this review helpful
    I made this for Christmas. Everyone liked the flavor and tartness but the middle was runny. I used 1% milk instead of skim; wonder if that was the problem, though that would be strange. Wonder if an extra egg would help. - 2/11/12

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  • Very Good
    1 of 1 people found this review helpful
    We did this for the in-laws with an Italian supper for Christmas Eve. It was a great ending to our dinner. - 12/26/11

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  • Incredible!
    1 of 1 people found this review helpful
    Really flavorfull and tasty. This is my new holiday go to. - 12/18/11

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  • 1 of 1 people found this review helpful
    so very yummy!! - 12/17/11

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  • 1 of 1 people found this review helpful
    Really delicious !
    Thanks ! - 12/17/11

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  • 1 of 4 people found this review helpful
    going to try this! never thought I'd want to make creme brulee, but this one actually sounds GOOD! - 12/12/11

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  • Very Good
    1 of 1 people found this review helpful
    Fantastic! Worked well. - 12/11/11

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  • I (actually unintentionally) made it with skim milk and fat free half and half. I know the tip indicates not to make substitutions, but actually it came out really good. It took it down to 109 cal and 2.9g fat. Tart and tasty. - 12/4/14

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  • Thanks Chef Meg! - 11/10/14

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  • I'm not allowed dairy on my food plan unfortunately, but I had some frozen cranberries in my freezer and made this for my family, they loved it! :-). - 11/10/14

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  • Has anyone tried making this with fat-free half and half? - 9/3/14

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  • This was easy to prepare. I love the taste and texture!!! - 12/18/13

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  • 0 of 3 people found this review helpful
    No thanks. - 11/15/13

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  • I make this often. We had it last night and will have it again tonight. I served it to my family on Christmas Eve last year and they loved it. It is easy, quick, and stores well for a couple of days. - 11/14/13

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