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Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped
5 large egg yolks
1/2 cup granulated sugar
1/4 cup cranberry sauce
1/4 cup granulated sugar (for topping)
1 vanilla bean, split and scraped
5 large egg yolks
1/2 cup granulated sugar
1/4 cup cranberry sauce
1/4 cup granulated sugar (for topping)
Directions
Preheat your oven to 325°F (160°C).
In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it steep for 10 minutes.
In a bowl, whisk together the egg yolks and 1/2 cup of sugar until pale and thick.
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.
Divide the custard evenly among four ramekins.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until chilled.
Before serving, spread a thin layer of cranberry sauce over each custard.
Sprinkle 1 tablespoon of sugar evenly over the cranberry layer in each ramekin.
Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Alternatively, you can broil them in the oven, watching closely to prevent burning.
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Allow the sugar to cool and harden before serving.
Variations & Tips
For a citrus twist, add a teaspoon of orange zest to the custard mixture before baking. You can also substitute the cranberry sauce with raspberry or pomegranate sauce for a different flavor profile. If you don’t have a kitchen torch, broiling the sugar topping in the oven works just as well, just keep a close eye on it to prevent burning. For a dairy-free version, try using coconut milk instead of heavy cream.
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