Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 2 eggs, separated
• 1 1/2 cups all-purpose flour
• 3 Tbsp. grated orange peel
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. cream of tartar, divided
• 1/2 tsp. salt
• 3 cups coarsely chopped cranberries
• 1 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/'4 cup butter, melted
• 2 tsp. vanilla extract
• Topping:
• 1 1/2 cups sugar
• 1/2 cup orange juice
• 2 1/2 cups whole cranberries
• Orange peel strips, optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 tsp. cream of tartar and salt. Stir in chopped cranberries.

3. In another bowl, mix the brown sugar, cream, butter vanilla and egg yolks. Add the flour mixture; stir just until moistened. (Batter will be stiff.)

4. Add the remaining cream of tartar to egg whites. With clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-inch springform pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in center comes out clean.

5. Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2 to 3 minutes longer or until sugar is dissolved. Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst. Remove from the heat, cover and keep warm.

6. When pudding tests done, place springform pan on a 15 × 10 inch baking pan. Spoon cranberry mixture over top. Return to the oven, bake 10 minutes longer.

7. Cool for 10 minutes before removing sides of springform pan. Cool for at leat 2 hour before serving. If made ahead, pudding can be warmed in a 350 degree oven for 10 minutes. If desired, top with orange peel strips before serving.

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