Makes & servings
2/3 Cup whole berry cranberry sauce, canned (select as many whole berries as possible)

2 Tablespoons sugar

1 Pack Café Classics® Crème Brûlée

4 Tablespoons finely granulated sugar (50% brown, 50% white sugar)

 Put whole cranberry sauce and sugar in small saucepan and cook for 15 minutes on medium heat to reduce all moisture. Stir to prevent scorching. Pour the cooked cranberry sauce into the ramekins.

Heat the contents of the carton in a saucepan at medium-high temperature for approximately 10 minutes (reach 160ºF / 70C) and stir from time to time.

Pour the Crème Brûlée into the ramekins over the cranberry mixture, and allow to cool at room temperature for about 20 minutes. Wrap and chill for at least two hours. Keep the preparations refrigerated until ready to serve.

When ready to serve, sprinkle finely granulated sugar on the top and caramelize with a blowtorch.

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