VANILLA POTS DE CREME WITH CRANBERRY PORT COMPOTE

VANILLA POTS DE CREME WITH CRANBERRY PORT COMPOTE image

Yield 8

Number Of Ingredients 10

Previous Next

2 cups 10% cream
1 cup whipping cream
8 egg yolks
1/3 cup sugar
1 Tbsp vanilla
Cranberry Port Reduction:
1 cup ruby port
1/2 cup sugar
1 tsp cinnamon
1 1/2 cups fresh or frozen cranberries

Steps:

Cranberry Port Compote: -In a saucepan bring port, sugar and cinnamon to a boil over medium heat; boil until syrupy and reduced to 2/3cup; takes about 13 minutes -Add cranberries and simmer, stirring occasionally until split and slightly wrinkled but still whole; about 6 minutes then cool -In saucepan heat 10% cream and whipping cream over medium heat until bubbles form around edge -In bowl, whisk egg yolks with sugar; gradually add cream then vanilla -Skim off foam -Pour into 6-8oz ramekins or custard cups -Place in large shallow baking pan and pour enough boiling water to come halfway up sides of cups -Bake for about 35 minutes; if knife is inserted it should come out clean -Remove cups from pan and let cool on rack; cover and refridgerate until chilled