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Chop half of the fruit cocktail into smaller, but still visible pieces.
In a blender, combine the remaining half of the fruit cocktail and NESTLÉ ALL PURPOSE CREAM. Pulse and blend with quick intervals until the fruit cocktail has turned into fine particles.
Transfer blended cream mixture into a pot. Add the syrup from the fruit cocktail and the condensed milk and turn on the heat to medium-low. Mix well and allow the flavors to steep for about 3—5 minutes and the cream to heat up. Don’t allow the cream to simmer; mix in vanilla extract and remove from heat then set aside. Prepare the next step quickly so that the cream doesn’t cool down.
In a bowl, whisk together the egg yolks, whole egg, and sugar until the eggs are well broken up.
Slowly pour the hot cream mixture in a slow but steady stream into the egg mixture while whisking until all has been added. Stir until the sugar completely dissolves.
Strain the mixture into another bowl to help create a smoother and silkier texture and remove any bubbles that may have occurred from whisking. Add the chopped fruit cocktail and mix to disperse the fruit cocktail through the custard.
Ladle and pour the custard mixture into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off. (if left on, the bubbles prevent the brûlée from browning easily and evenly). Place the filled ramekins into the baking dish lined with a clean kitchen cloth/towel, making sure they’re all even.
Pour boiling water carefully around the ramekins, so that the water comes up just past halfway of the ramekins then carefully place in the oven. Bake the custards for about 30-40 minutes, until they are set around the edges, but still have a little jiggle in the center when gently moved. (For accuracy, you can check the custard’s internal temperature and they’ll be set once they reach 79 – 82 degrees Celsius.) Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3-4 hours before serving.
To serve, sprinkle each custard with a thin layer of sugar. Carefully caramelize the sugar by moving a kitchen torch back and forth over the custard about 1 -2 inches away from the top. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Top with a few pieces of fruit cocktail and the cherry. Serve immediately.
Ingredients
Directions
Chop half of the fruit cocktail into smaller, but still visible pieces.
In a blender, combine the remaining half of the fruit cocktail and NESTLÉ ALL PURPOSE CREAM. Pulse and blend with quick intervals until the fruit cocktail has turned into fine particles.
Transfer blended cream mixture into a pot. Add the syrup from the fruit cocktail and the condensed milk and turn on the heat to medium-low. Mix well and allow the flavors to steep for about 3—5 minutes and the cream to heat up. Don’t allow the cream to simmer; mix in vanilla extract and remove from heat then set aside. Prepare the next step quickly so that the cream doesn’t cool down.
In a bowl, whisk together the egg yolks, whole egg, and sugar until the eggs are well broken up.
Slowly pour the hot cream mixture in a slow but steady stream into the egg mixture while whisking until all has been added. Stir until the sugar completely dissolves.
Strain the mixture into another bowl to help create a smoother and silkier texture and remove any bubbles that may have occurred from whisking. Add the chopped fruit cocktail and mix to disperse the fruit cocktail through the custard.
Ladle and pour the custard mixture into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off. (if left on, the bubbles prevent the brûlée from browning easily and evenly). Place the filled ramekins into the baking dish lined with a clean kitchen cloth/towel, making sure they’re all even.
Pour boiling water carefully around the ramekins, so that the water comes up just past halfway of the ramekins then carefully place in the oven. Bake the custards for about 30-40 minutes, until they are set around the edges, but still have a little jiggle in the center when gently moved. (For accuracy, you can check the custard’s internal temperature and they’ll be set once they reach 79 – 82 degrees Celsius.) Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3-4 hours before serving.
To serve, sprinkle each custard with a thin layer of sugar. Carefully caramelize the sugar by moving a kitchen torch back and forth over the custard about 1 -2 inches away from the top. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Top with a few pieces of fruit cocktail and the cherry. Serve immediately.
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