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1
Cranberry Sauce: in a large saucepan, combine the sugar, orange juice concentrate, and water; stir to dissolve the sugar and bring to a boil.
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2
Add in the cranberries; return mixture to a boil.
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3
Decrease heat and simmer gently for about 12 minutes; it will thicken and become glossy.
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4
Remove from heat; cool to room temperature and chill; you will have more than you need for the custards.
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5
Custard: position oven rack in the middle position and preheat oven to 350; lightly butter or spray the ramekins.
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6
Pour the cream into a medium pan.
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7
Using a sharp knife, slit the vanilla bean in half lengthwise and scrape the tiny seeds into the pan; add the bean pod.
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8
Bring the mixture to a boil over high heat; remove pan from heat immediately and set aside for 15 minutes; discard the bean pod.
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9
While the vanilla bean is steeping in the cream, in a big bowl, combine the egg yolks and 1/2 cup sugar; whisk until blended.
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10
Slowly add the cream and vanilla mixture; mix well.
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11
Set the ramekins in the baking pan lined with a dish towel.
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12
Ladle the custard into the ramekins.
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13
Place the pan on the oven rack and carefully add enough hot water to come halfway up the sides of the ramekins.
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14
Bake, uncovered, for 30 minutes or until the cremes are set, but not brown.
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15
Carefully remove the baking pan from the oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
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16
Cover the ramekins with plastic wrap and refrigerate until chilled for at least 2 hours, or even overnight.
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17
Before serving, preheat broiler; set the oven rack to within 1 to 1 1/2 inches from the heat.
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18
Remove the cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
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19
Spread about 2 tablespoons of the cranberry sauce evenly on each custard.
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20
Sprinkle the top of each ramekin with 1 teaspoon of sugar.
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21
Place the ramekins on a baking sheet and slide it under the broiler.
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22
Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 minutes.
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23
Alternatively, brown the tops with a torch for about 1-2 minutes.
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24
Serve immediately.
