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1
For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper.
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3
Set aside.
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4
In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt.
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5
Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender.
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6
(Reserve the seeded vanilla pod for the sauce.)
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7
Blend the mixture until smooth.
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8
Pour the batter into the prepared muffin cups.
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9
Bake for 35 to 40 minutes until puffed and lightly browned.
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10
Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling).
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11
Refrigerate the puddings, in the muffin cups, for 2 hours.
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12
Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
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13
For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat.
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14
Bring the mixture to a boil, stirring occasionally.
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15
Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes.
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16
Cool for 20 minutes.
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17
Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
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18
To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
