of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in
bowl. Cover it and leave in refrigerator for 2 days. Put mixture
in a saucepan and bring to simmer. Let it cook for approximately
45 minutes covered, until it looks like a jam. To check the consistency,
put a little bit of the compote in a cold plate and you will be
able to see the texture. Once cooked enough, pour 3 table spoon
of this compote on your créme brûlée dish
of your choice and let it set.
Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices,
vanilla and orange zest. Cover and keep on the side of the stove.
Mix egg yolk and the other half of the sugar and add the rum.
Pour and strain the heavy cream on this mix. Stir very well and
pour in the dish on top of the cranberry compote. Bake in a preheated
oven at 240° for almost 1½ hours. It is completely
baked if you shake the dish and it settles like a jelly.
Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy
cream and the butter on the side of the stove. Add cinnamon and
bourbon, then bring to boil. To dissolve everything, store in
Pour some of the Irish Sauce in a mini pitcher. Spread
some sugar on the top of the Créme Brûlée
and torch until it has a nice caramelized color. Serve.
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