Bog Cranberry and Fir Crème Brûlée
This is the first time I made Crème Brûlée and I was surprised how easy it was to make. Easy to make, but time consuming. No, it doesn’t take days to make, but it’s not as fast as whipping up a batch of cookies.
Believe you me, the time it takes to make this Crème Brûlée is well worth it! The end result is a fantastic-fancy-wild dessert. Even placed in little mason jars, this dessert cries fanciness, despite its humble vessel.
Before moving onto the recipe for the Crème Brûlée, let’s get down and personal with the Bog Cranberry. When I say down…I mean it literally! Get down onto your hands and knees and start picking! These little red jewels normally stay on top of the moss, but sometimes, they are found nestled inside the moss.
I collected Bog Cranberries in September. They were ripe for the picking! This is the first time I picked these cranberries to this degree. I found some years ago, only enough for a handful. Those cranberries were not in its typical ‘coniferous swamp’. I found them on the edge of a clear cut where there was some moss and wetness; slightly boggy you can say. But by no means did it look like it’s habitat that I’ve come to know.
It was my friend and mentor that invited me to his secret Bog Cranberry spots. I’m ever so thankful he did! Now I know what habitat and eco-system I’m looking for: bogs with red and green Sphagnum moss, and Conifers – typically Black Spruce.
It can be tedious work on your hands and knees picking these Cranberries, but it’s so worth it. Spending time in nature, getting exercise and fresh air, and collecting free food! How can you go wrong!? I personally love the texture of these cranberries compared to their larger cultivated cousin. There is a very satisfying ‘pop’ and crunch when you bite down on these berries!
Plus, you never know what else you may find on the Bog!
There are two other edibles that you can find in this environment at the same time as these ripe Cranberries: the Yellowfoot Chantrelle and Labrador Tea. So bring some extra buckets! PS: I hope you like the smell of Labrador Tea because it can be very prominent. I personally love the smell, so I don’t mind it at all.
These Bog Cranberries are such a premium berry. Each berry is handpicked! You cannot use a berry rake on these berries. Because you may only come home with a gallon of berries (hopefully more), you will treat them reverently and only use them for special occasions.
I hope the above helps you have an idea of what you are looking for when you go find a Bog Cranberry Spot. Just stay out of my berry patches!! Kidding…not kidding.
Here is some more information about the Bog Cranberry (Vaccinium oxycoccos) : https://en.wikipedia.org/wiki/Vaccinium_oxycoccos
Now, onto the recipe!
Bog Cranberry and Fir Crème Brûlée
I adapted this recipe from https://www.tasteofhome.com/recipes/cranberry-creme-brulee/
If you do not have Bog Cranberries, use store bought Cranberries.
The custard is infused with Fir tree needles. However, you can adapt this and use Labrador Tea leaves or even the Black Spruce needles you find on the same bog. Next year, I’ll be doing that to remake this dessert. I like the idea of infusing the flavors from the same habitat.
In any case, the Fir tree needles give this dessert that extra hint of woodland-boreal- taste-of-the-wild uniqueness. It pairs very nicely with the tartness of the Bog Cranberry.
Ingredients
• 12 ounces fresh or frozen bog cranberries
• 1 cup sugar
• 1/4 cup water
• 1/8 teaspoon salt
CUSTARD:
• 2-1/2 cups heavy whipping cream, divided
• ½ cup Fir Needles (Sub Alpine Fir or Douglas Fir Needles)
• 10 large egg yolks
• 2/3 cup sugar
Sugar to sprinkle (2-3 tbsp)
Directions
Preheat oven to 325°
In a saucepan, add fir needles and cream. Cook over low heat for 15 minutes. Stirring often. There should be some slow bubbling. After 15 min. turn burner to very low to keep the mixture warm. The warm cream will help infuse the fir flavor into the cream. The longer the infusion time, the more the fir flavor.
In another saucepan, combine the bog cranberries, granulated sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat.
Spoon 2 tablespoons of cranberry sauce into each of the ten 4oz broiler-safe ramekins, custard cups or 125ml canning jars. Set the ramekins aside. Take the rest of the cranberry sauce and place it in the fridge.
For custard, after 20-30 minutes of infusing the cream on very low heat, take the mixture off the burner and strain out fir needles. Take the cream, and place in a 4 cup measuring cup. Because the mixture had heat applied to it for 35-45 min. some of the cream may have evaporated off. Add new, fresh whipping cream to the infused cream to make 2 ½ cups. Take 1 cup of that cream and in a small saucepan, heat it over medium heat until bubbles form around sides of pan; remove from heat.
In a large bowl, whisk in egg yolks and granulated sugar mixture until smooth. Slowly stir in the hot cream. Stir in remaining cream to finish making the custard sauce.
Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon the custard over cranberry sauce.
Place pan on oven rack; add 1 inch of very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack and allow to sit for 10 min.
After 10 minutes, transfer the ramekins to a refrigerator and wait until it’s completely cool.
To caramelize topping in a broiler, place ramekins on a baking sheet. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized. WATCH CAREFULLY! Every Broiler is different.
Add the remaining Cranberry Sauce on top of the caramelized custard and enjoy!
Copy and paste recipe:
Bog Cranberry and Fir Crème Brulee
I adapted this recipe from https://www.tasteofhome.com/recipes/cranberry-creme-brulee/
Ingredients
- 12 ounces fresh or frozen bog cranberries
- 1 cup sugar
- 1/4 cup water
- 1/8 teaspoon salt
CUSTARD:
- 2-1/2 cups heavy whipping cream, divided
- ½ cup Fir Needles (Sub Alpine Fir or Douglas Fir Needles)
- 10 large egg yolks
- 2/3 cup sugar
Sugar to sprinkle (2-3 tbsp)
Directions
Preheat oven to 325°
In a saucepan, add fir needles and cream. Cook over low heat for 15 minutes. Stirring often. There should be some slow bubbling. After 15 min. turn burner to very low to keep the mixture warm. The warm cream will help infuse the fir flavor into the cream. The longer the infusion time, the more the fir flavor.
In another saucepan, combine the bog cranberries, granulated sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 tablespoons of cranberry sauce into each of the ten 4oz broiler-safe ramekins, custard cups or 125ml canning jars. Set the ramekins aside. Take the rest of the cranberry sauce and place it in the fridge.
For custard, after 20-30min of infusing the cream on very low heat, take the mixture off the burner and strain out fir needles. Take the cream, and place in a 4 cup measuring cup. Because the mixture had heat applied to it for 35-45 minutes, some of the cream may have evaporated off. Add new, fresh whipping cream to the infused cream to make 2 ½ cups. Take 1 cup of that cream and in a small saucepan, heat it over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk in egg yolks and granulated sugar mixture until smooth. Slowly stir in the hot cream. Stir in remaining cream.
Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon the custard over cranberry sauce. Place pan on oven rack; add 1 in. of very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack for 10 min.
After 10 minutes transfer the ramekins to a refrigerator and wait until it’s completely cool.
To caramelize topping in a broiler, place ramekins on a baking sheet. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized. WATCH CAREFULLY! Every Broiler is different.
Add the remaining Cranberry Sauce on top of the caramelized custard and enjoy!
MOOSE, MUSHROOMS, and MUD 