| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Holidays |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh cranberries |
| 1 1/2 |
c |
Cranberry juice cocktail or water |
| 6 |
|
Eggs |
| 1 |
c |
+ 2 Tb. sugar |
| 6 |
tb |
Flour |
| 1 |
c |
+ 2 Tb. milk |
| 3/4 |
c |
Heavy cream |
| 3/4 |
ts |
Vanilla extract |
| 1 |
pn |
Ground cinnamon |
INSTRUCTIONS
Preheat the oven to 400 F. Butter 6 1-cup custard cups or a 9-inch
ovenproof baking dish. In a small saucepan, cook the cranberries and
cranberry juice over low heat for 5 minutes. Drain the cranberries,
reserving both berries and juice. Return the juice to the saucepan and boil
down until reduced to 1/4 cup. Combine the eggs, sugar, flour, milk, cream,
and vanilla in a blender and blend at high speed for 1 minute, scraping
down the sides of the blender once. Blend in the reduced cranberry liquid.
Spread the cranberries in the bottom of the prepared dishes. Pour the
custard mixture over the berries and sprinkle with cinnamon. Bake until the
custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.
Posted to EAT-L Digest by pat hogberg <p_hogberg@HOTMAIL.COM> on Nov 23,
1997
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