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Cranberry Pudding with Cranberry Compote<\/p>\nCranberry Pudding with Cranberry Compote<\/p>\n
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Custard<\/p>\n
<\/p>\n
6\u00a0 eggs<\/p>\n
\u00be C. Sugar<\/p>\n
1\/4 tsp. cinnamon<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/2 vanilla bean, scraped<\/p>\n
2 C heavy cream<\/p>\n
1 C milk<\/p>\n
bread croutons (1 1# loaf)<\/p>\n
1\/2 C fresh cranberries, halved<\/p>\n
In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.\u00a0 Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.\u00a0 If vanilla pod remains in cream mixture, remove. While whisking constantly, very slowly pour the cream mixture into egg\/sugar mixture. Spray baking dish with non-stick cooking spray.\u00a0 Add bread croutons to the baking dish and sprinkle in cranberries.\u00a0 Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.\u00a0 Refrigerate overnight.\u00a0 Preheat oven to 375 degrees. Remove plastic from baking dish and make sure your croutons are soaked.\u00a0 Cover with foil. Bake 40 minutes.\u00a0 Remove foil and bake 10-15 minutes more. Can be served warm or chilled, portioned and reheated to order.<\/p>\n
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Compote<\/p>\n
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3 C fresh cranberries<\/p>\n
1 C sugar<\/p>\n
Zest of 1 lemon<\/p>\n
Zest and juice of 1 orange, strained<\/p>\n
\u00bd vanilla bean, scraped<\/p>\n
Cinnamon stick, optional<\/p>\n
1 C water<\/p>\n
<\/p>\n
Combine all ingredients in a medium sauce pan. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy. Remove from heat and cool.\u00a0 Remove citrus peels and vanilla bean pod. Keep refrigerated.\u00a0 Use warm or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cranberry Pudding with Cranberry Compote Custard 6\u00a0 eggs \u00be C. Sugar 1\/4 tsp. cinnamon 1\/4 tsp. salt 1\/2 vanilla bean, scraped 2 C heavy cream 1 C milk bread croutons (1 1# loaf) 1\/2 C fresh cranberries, halved In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.\u00a0 Small bubbles should appear consistently around the rim of the…<\/p>\n