Monday, November 30, 2015
Cranberry dessert recipes sometimes scare me because you aren't sure if it is going to end up really tart and sour or mellow out in the cooking process. I also added lemon zest on top of the cranberries, which made me even more nervous about the combination of this dessert. It turned out tart like a lemon bar and the cranberries ended up adding a sweet note to the custard. Yum!
2 Tbs. flour
2/3 c. heavy cream
1 c. sugar
2 c. chopped cranberries (or halved)
1/2 tsp. grated lemon zest
Preheat the oven to 350 degrees. Line 6 ramekins in the bottom of a large baking dish or roasting pan. In a small bowl, mix the chopped cranberries, lemon zest and sugar together. Evenly spread out between the 6 ramekins. In a medium size bowl, whisk the flour, eggs and heavy cream together. Pour on top of the cranberry mixture. Very carefully (I use a Pyrex measuring cup with spout on the end) pour water half way up the sides of the ramekins in the baking pan (do NOT get the water into the custard! It will cook unevenly). Bake in the oven for 28-30 minutes until the custard is set. Let cool slightly before diving in!