With Fall in the air and Thanksgiving around the corner I have been busy wih friends-givings and other social gatherings. Baking a lot of pies--Pumpkin and apple and my infamous Pumpkin Cheesecake. That being said its been a while since I made macarons. And with me and Vince going to Paris next month, he signed us up to take macaron classes while we are there.... I'm soooo Excited! I figured I need to practice some more, but as you all know when you only use egg whites for macarons you end up having a lot of left over egg yolks.
With all the egg yolks I had left over I decided to make some creme brûlée but with a twist for the holidays.
I decided to add cranberries to my go to creme brulee recipe.
First I made the cranberry sauce using fresh cranberries.
With all the egg yolks I had left over I decided to make some creme brûlée but with a twist for the holidays.
I decided to add cranberries to my go to creme brulee recipe.
First I made the cranberry sauce using fresh cranberries.
Cranberry Sauce:
I took a saucepan and on Medium heat cooked the fresh cranberries. I added the lemon juice and sugars to help break down the fruit. Normally I don't as as much sugar, but to counter the natural tart/bitterness of the cranberries I added an extra 1/2C sugar. After it was cooked down I added the cornstarch and mixed it in before letting it cool.
Once cooled I used an immersion blender to blend it. If you don't have one you can use a regular blender.
Once done I spooned the sauce into the bottom of all my ramekins.
- 2C Fresh cranberries
- 1/4C Lemon Juice
- 1 1/2C Sugar
- 2tsp Cornstarch
I took a saucepan and on Medium heat cooked the fresh cranberries. I added the lemon juice and sugars to help break down the fruit. Normally I don't as as much sugar, but to counter the natural tart/bitterness of the cranberries I added an extra 1/2C sugar. After it was cooked down I added the cornstarch and mixed it in before letting it cool.
Once cooled I used an immersion blender to blend it. If you don't have one you can use a regular blender.
Once done I spooned the sauce into the bottom of all my ramekins.
Creme Brulee Recipe:
Bake @ 325 F for 55 minutes
I don't know how to make small portions so this recipe makes about 10-12 servings.
Take the heavy cream and vanilla beans and bring to boil. Once boiled, cover and take off the heat and let it sit for 15 minutes.
While the heavy cream is infusing, take the egg yolks and sugar and whisk tell it turns light yellow in color.
Strain the heavy cream mixture to remove the vanilla pods. Then slowly temper the egg yolks, by carefully adding the vanilla heavy cream mixture into the eggs.
Once done fill each ramekin with the mixture about 3/4 full. Put the ramekins into a baking pan. Boil some water and then fill the pans with water to cook the ramekins in a water bath.
Bake and cool in fridge overnight.
Bake @ 325 F for 55 minutes
- 2 quarts heavy cream
- vanilla beans split and scraped
- 1 C vanilla sugar
- 12 egg yolks
I don't know how to make small portions so this recipe makes about 10-12 servings.
Take the heavy cream and vanilla beans and bring to boil. Once boiled, cover and take off the heat and let it sit for 15 minutes.
While the heavy cream is infusing, take the egg yolks and sugar and whisk tell it turns light yellow in color.
Strain the heavy cream mixture to remove the vanilla pods. Then slowly temper the egg yolks, by carefully adding the vanilla heavy cream mixture into the eggs.
Once done fill each ramekin with the mixture about 3/4 full. Put the ramekins into a baking pan. Boil some water and then fill the pans with water to cook the ramekins in a water bath.
Bake and cool in fridge overnight.
When serving, be sure to take the the creme brulee out for 30 min prior to brulee-ing.
Then use a torch and go back and forth over the top 2 inches away to brulee.
Then use a torch and go back and forth over the top 2 inches away to brulee.