Cranberry-Mascarpone Pots De Creme

1. 1

   You will need 8 pots de creme cups or 6 four-ounce ramekins.

2. 2

   Lightly butter or spray the cups.

3. 3

   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.

4. 4

   Divide the cranberries among the prepared cups, arranging them on the bottom.

5. 5

   Position the oven rack in the middle of the oven; preheat to 325u00b0.

6. 6

   Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.

7. 7

   Place the cups in a large baking pan lined with a dish towel.

8. 8

   Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.

9. 9

   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.

10. 10

    Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.

11. 11

    Remove the cups from the pan with a dish towel.

12. 12

    Cool completely and serve at room temperature or refrigerate for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.