Spiced Cranberry and Orange Brulee
An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.
|14oz (400g) cranberries|
|grated zest of 1 large orange|
|3oz (75g) golden caster sugar|
|1 teaspoon ground ginger|
|1/2 teaspoon ground cloves|
|1/2 teaspoon ground cinnamon|
|200ml tub crème fraîche|
|9oz (250g) Greek yoghurt|
|6oz (175g) demerara sugar|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an oval heatproof dish measuring 23 x 15cm (9 x 6 inches), 5cm (2 inches) deep, or similar.|
This recipe is from Delia's Happy Christmas
Place the cranberries in the dish and add the orange zest. Sprinkle in the caster sugar, followed by the spices, give everything a good stir and pop the dish in the oven.
Cook for 25 minutes until the cranberries are tender, then leave them to cool completely.
Meanwhile, combine the yoghurt and creme fraiche in a bowl and, when the cranberries are cold, spread this mixture over evenly, making sure it goes right up to the edge. Cover with clingfilm and put in the fridge for an hour.
When you're ready to make the topping, preheat the grill to its highest setting - let it heat up for at least quarter of an hour.
Spread the demerara sugar evenly over the creme fraiche and yoghurt, then place the dish about 7.5cm (3 inches) from the grill and let the sugar bubble and turn a lovely golden brown colour - this should take about 8 minutes, but watch it like a hawk.
Leave to cool and place in the fridge, uncovered, until ready to serve.
It will keep for up to 2 hours.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal.
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
Most Popular recipes
- Brown and Wild Rice Salad with Dried Cranberries
- Rillettes of Duck with Confit of Cranberries
- Cranberry and Orange Relish
26 Apr 2015 06:29
25 Apr 2015 14:57
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
Oil and fat
26 Apr 2015 10:57
01 Mar 2015 15:04
26 Apr 2015 06:49
The new gardening year begins again
18 Apr 2015 00:11