Nothing says the holidays like cranberries! 

There’s actually a variety that grows in Europe, however the ones we have here are indigenous to North America. They may not have appeared at the “first” Thanksgiving, but were certainly a natural pairing for both turkey and other game.

When the plant is blossoming, it has a long part resembling the neck of crane, thus the name! Sometimes names for things are so obvious that we don’t realize. For example “The Beer Store” got its name from the fact – wait for it…you guessed it –  they sold beer there.

A crème brûlée is a wonderful dessert and actually not too heavy after a big meal. The cranberries also pair well with the while chocolate.

The word “brûlée” is French, literally means “burnt” in English, although when they’re speaking of “burning” sugar in the French language, they’re actually referring to the caramelization, which isn’t exactly the same thing.

That being said, one must be careful when caramelizing the sugar on your custard, as it could easily be upgraded from golden caramelization to black and burnt.

Happy holidays to everyone!

Festive Crème Brûlée

Recipe by Chef Duff

Ingredients

• 500mL heavy cream

• 500mL milk

• 8 egg yolks

• 1 cup sugar

• 2 Tbsp. cornstarch

• 1/2 cup sun dried cranberries, divided

• 1/2 lb white chocolate

• Vanilla

• Fresh mint

• 1 cup yellow sugar

Directions

• Scald milk/cream.
• Meanwhile, whip eggs and sugar until lemony colour, blend in starch and temper in cream.
• Return pot to stove, stirring constantly cook over med-high heat until starting to thicken, then remove from heat.
• Blend in chocolate and run through strainer.
• Place a few cranberries into the bottom of each ramekin and pour mixture in to about 3/4 full.
• Place in fridge to chill for several hours.
• Sprinkle yellow sugar on top and “brûlée” it up with a blow-torch.
• Garnish with additional cranberries and mint sprigs.