Categories: Dessert
Ingredients
- 2/3 cup dried cranberries
- 1/4 cup brandy or 1/4 cup orange juice, heated
- 3 large eggs
- 8 ounces mascarpone cheese
- 8 ounces vanilla yogurt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
Directions
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You will need 8 pots de creme cups or 6 four-ounce ramekins.
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Lightly butter or spray the cups.
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Add the cranberries to a shallow soup bowl or cereal bowl; pour the brandy or orange juice over them; soak for 30 minutes, then drain and pat dry.
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Divide the cranberries among the prepared cups, arranging them on the bottom.
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Position the oven rack in the middle of the oven; preheat to 325°.
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Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
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Place the cups in a large baking pan lined with a dish towel.
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Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
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Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the cups.
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Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
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Remove the cups from the pan with a dish towel.
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Cool completely and serve at room temperature or refrigerate for up to 24 hours.