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1
Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins.
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2
Preheat the oven to 325 degrees.
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3
In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract.
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4
Heat over medium heat just until scalded; do not allow the mixture to boil.
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5
Fill a large bowl with water and add ice.
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6
In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
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7
Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
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8
Stir in the heavy cream and top equally the cranberry prepped ramekins.
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9
Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
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10
Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
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11
Remove the ramekins from the water and refrigerate to cool completely.
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12
Preheat the broiler, if using.
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13
Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
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14
Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
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15
Watch carefully; the sugar can burn easily.
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16
If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
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17
Serve while the sugar is still warm.
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18
* If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame.
