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Prep Time: Cook Time: Total Time:
Baked Cranberry Custard
2 cups fresh cranberries, rinsed and picked over
1 1/4 cups sugar
1 cup water
4 large eggs
1/4 cup all-purpose flour
1 cup milk
1 1/4 cup plus 2 tablespoons heavy or whipping cream
confectioners sugar, softly whipped cream or creme fraiche
Preheat the oven to 400 degrees. Place the cranberries in a medium-size saucepan with 14 cup of the sugar and the water. Bring to a slow boil over medium-high heat and cook for 5 minutes, stirring occasionally and reducing the heat if the mixture seems to be boiling too fast.
Remove the cranberries with a slotted spoon and spread them evenly over the bottom of a shallow 2 quart baking or gratin dish that has been buttered or coated with nonstick vegetable spray. Boil the cranberry liquid over high heat until it is reduced to about 1/4 cup.
Combine the eggs and remaining sugar in a medium-size bowl until well blended. Gradually stir in the flour until smooth. Add the milk, cream, and reduced cranberry syrup and beat until well blended. Pour over the cranberries.
Bake for 40 to 45 minutes, or until the top puffs and turns golden brown and the center is set. Remove from the oven and immediately spoon into individual bowls. Serve with a sprinkling of confectioners sugar, whipped cream, or creme fraiche.
Serves 6.
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Baked Cranberry Custard
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Category: Recipes
Prep Time: Cook Time: Total Time:
Baked Cranberry Custard
2 cups fresh cranberries, rinsed and picked over
1 1/4 cups sugar
1 cup water
4 large eggs
1/4 cup all-purpose flour
1 cup milk
1 1/4 cup plus 2 tablespoons heavy or whipping cream
confectioners sugar, softly whipped cream or creme fraiche
Preheat the oven to 400 degrees. Place the cranberries in a medium-size saucepan with 14 cup of the sugar and the water. Bring to a slow boil over medium-high heat and cook for 5 minutes, stirring occasionally and reducing the heat if the mixture seems to be boiling too fast.
Remove the cranberries with a slotted spoon and spread them evenly over the bottom of a shallow 2 quart baking or gratin dish that has been buttered or coated with nonstick vegetable spray. Boil the cranberry liquid over high heat until it is reduced to about 1/4 cup.
Combine the eggs and remaining sugar in a medium-size bowl until well blended. Gradually stir in the flour until smooth. Add the milk, cream, and reduced cranberry syrup and beat until well blended. Pour over the cranberries.
Bake for 40 to 45 minutes, or until the top puffs and turns golden brown and the center is set. Remove from the oven and immediately spoon into individual bowls. Serve with a sprinkling of confectioners sugar, whipped cream, or creme fraiche.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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