Chef Meg's Cranberry-Orange Creme Brulee

Ingredients:

Cranberry Compote:
2 cups fresh or frozen cranberries
1 orange, zested and juiced(divided)
1 tablespoon sugar
1/2 cup water

Custard:
1 cup skim milk
1 cup half and half
4 whole eggs
1/4 cup sugar

Sugar crust:
4 teaspoons sugar

Method:

Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in a saucepan set over moderate heat.
Simmer for 15 minutes.
Remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan.
Set over moderate heat, and bring to a simmer.
Whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat.
Strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish.
Fill a large baking pan or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie).
Set the filled cups into the baking pans.
Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes.
Remove the pan(s) from the oven and transfer to a sheet tray.
Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.
Remove from the refrigerator.
Allow the ramekins to come to room temperature.
Sprinkle each cup with 1/2 teaspoon of sugar.
Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar.
Cool slightly before serving.