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1
Preheat oven to 325F.
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2
Place six 3/4 cup custard cups or souffle dishes in 13x9x2-inch baking pan.
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3
Bring half and half to simmer in heavy small saucepan.
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4
Remove from heat.
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5
Whisk yolks, sugar, vanilla and salt in medium bowl to blend.
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6
Gradually whisk hot half and half into yolk mixture.
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7
Whisk in bourbon.
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8
Divide mixture equally among custard cups.
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9
Pour enough hot water into baking pan to come halfway up sides of custard cups.
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10
Bake custard until knife inserted near center comes out clean, about 40 minutes.
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11
Remove custards from water.
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12
Cool on rack.
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13
Cover and refrigerate overnight.
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14
Line 2 baking sheets with aluminum foil.
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15
Lightly oil foil.
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16
Place 1 cranberry on the point of each toothpick.
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17
Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan.
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18
Stir over low heat until sugar dissolves.
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19
Attach clip-on candy thermometer to saucepan.
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20
Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes.
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21
Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
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22
Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly.
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23
Place candy-coated cranberry on second prepared baking sheet.
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24
Repeat with remaining cranberries.
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25
Allow caramel on baking sheet to cool and harden.
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26
Break caramel candy into 1- to 2-inch pieces.
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27
(Caramel candy and berries can be made 6 hours ahead.
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28
Let stand at room temperature.)
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29
Sprinkle custards with nutmeg.
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30
Stand a few candy pieces upright in custards.
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31
Remove cranberries from toothpicks; place 3 berries atop each custard.
