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Prep Time
20 mins
Cooking Time
3 h
Total Time
4 h 30 m


1 cup
Festive Cranberry Sauce
250 mL
1 cup
18% table cream
250 mL
2 cups
500 mL
egg yolks
1/2 cup
125 mL
pinch of salt
8 tsp
sugar, for caramel topping
40 mL


Step 1

In a heavy-bottomed saucepan on medium heat, warm cranberry sauce until liquid. Divide evenly among 8 ramekins and let cool. In the same saucepan, heat cream and milk to just under a boil. Remove from heat and let cool for 10 min. In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk until the mixture is a pale yellow colour, about 1 min. Very slowly pour the cream mixture over the eggs, stirring constantly but not whipping. Let mixture rest in the fridge for 1 hour.

Step 2

Preheat oven to 300°F (150°C). Divide custard among ramekins and place in a roasting pan. Set the pan on the middle rack of the oven; carefully pour hot tap water into pan until halfway up the sides of ramekins. Bake for 65 to 75 min. or until custard looks just set. Remove from water bath and chill for 2 to 3 hours.

Step 3

To finish the brûlée, sprinkle 1 tsp (5 mL) sugar evenly over each ramekin and caramelize under the hot broiler for 2 min. until sugar begins to turn brown. Let sugar cool and harden prior to serving.


You can make this dessert up to two days before you need it - just cover with plastic wrap and store in the refrigerator. Sprinkle with sugar and broil the top just before you're ready to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
11 g
Saturated Fat:
6 g
38 g
1 g
235 mg
85 mg
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