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These are two variations on the standard creme brulee dessert, delicious hot or cold. The first contains cranberries which are an excellent source of vitamins C and D, minerals iron and potassium, and antioxidants. If you have any berries left over, they can be stored in the freezer.

Cranberry Creme Brulee (serves six)
Ingredients
250 grams cranberries
100 grams caster sugar

2 tablespoons maple syrup
400 grams prepared custard
140 ml double cream
6 tablespoons demerara sugar

Method
Place the cranberries, caster sugar and maple syrup in a saucepan. Cook gently until the berries are soft, which should take about fifteen minutes. Set aside to cool. Pour the prepared custard into a bowl. Lightly whip the cream and fold it into the custard. When the cranberries have cooled, spoon them into six individual ramekin dishes. Then pour the custard and cream mixture over the berries. Sprinkle each surface with a tablespoon of demerara sugar, then place under a high grill until the sugar starts to caramelize; this usually takes about two minutes.

The second variation contains Bailey's liqueur.

Bailey's Creme Brulee (serves 4)
Ingredients
3 medium eggs
2 tablespoons caster sugar
285 ml single cream
150 ml Bailey's liqueur
50 grams granulated sugar

Method
Heat the oven to 150 degreesC, gas mark 2. Separate the yolks from the whites of the eggs. Beat the yolks with the caster sugar. Heat the cream until it just begins to boil, then stir into the egg yolk mixture. Add the Bailey's liqueur to the mixture. Pour into four small ramekins. Place the ramekins in a roasting dish and pour water into the dish until it reaches halfway up the sides of the ramekins. Place in the oven for 25 to 30 minutes, by which time the desserts should just be set. Allow to cool, then sprinkle with the granulated sugar. Place under a hot grill until the sugar is caramelized, which should take about four or five minutes.

Bon appetit!

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