Categories: Dessert

Ingredients

• 1 1/2 cups cranberries (about 7 oz.)
• 1 orange, zest of
• 1 orange, juice of
• 1/2 cup superfine sugar
• 8 egg yolks
• 2 cups heavy cream
• 2 tablespoons Cointreau liqueur
• 1/2 cup superfine sugar, to finish

Directions

1. Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.

2. Remove from the heat and add half the sugar.

3. Using a fork to mix together the egg yolks and the remaining sugar in a bowl.

4. Pour the cream into a second saucepan and bring almost to a boil.

5. Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together.

6. Arrange six 6-oz. ovenproof ramekins in a roasting pan.

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