Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce

Ingredients for Cranberry Compote:
1 Cup Cranberry
1 Cup Sugar
2 Each Orange Zest
2 Each Orange Juice

Ingredients for Eggnog Créme Brûlée:
2 Cups Heavy Cream
6 Each Egg Yolks
3 Oz Sugar
1 Each Orange Zest
2 Tbsp Rum
½ Tsp Cinnamon Powder
½ Tsp Vanilla Extract
⅛ Tsp Nutmeg Powder

Ingredients for Irish Sauce:
1 Cup Sugar
1 Pinch Cinnamon
1 Cup Heavy Cream
1 Oz Butter
1 Oz Bourbon

Method of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.

Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.

Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.

Presentation:
Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.

From the kitchens of the Walt Disney World Swan and Dolphin Hotel