Cranberry-Mascarpone Pots De Creme

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READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You will need 8 pots de creme cups or 6 four-ounce ramekins.
  • Lightly butter or spray the cups.
  • 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.
  • Divide the cranberries among the prepared cups, arranging them on the bottom.
  • Position the oven rack in the middle of the oven; preheat to 325°.
  • Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
  • Place the cups in a large baking pan lined with a dish towel.
  • Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
  • 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.
  • Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
  • Remove the cups from the pan with a dish towel.
  • Cool completely and serve at room temperature or refrigerate for up to 24 hours.
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