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Festive Cranberry Spiced Custards

Silky, individual baked custards infused with warm cinnamon and nutmeg, topped with whipped cream and sugared cranberries. An elegant and easy holiday dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 3 hours 55 minutes
Servings: 4 ramekins
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Spiced Custard
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 4 egg yolks large
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 pinch salt
Topping
  • 1/2 cup fresh cranberries
  • 1 tbsp granulated sugar for rolling berries
  • 1/2 cup heavy whipping cream cold
  • 1 tbsp powdered sugar
  • ground cinnamon or nutmeg for dusting

Equipment

  • 4 (6-ounce) Ramekins
  • Large Baking Dish (for water bath)
  • Saucepan
  • Whisk
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 325°F (163°C). Place four 6-ounce ramekins in a large baking dish.
  2. In a saucepan, heat cream, milk, cinnamon, nutmeg, and salt until barely simmering. Remove from heat and stir in vanilla.
  3. In a bowl, whisk egg yolks and 1/3 cup sugar until pale. Slowly whisk in half of the hot cream mixture to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining cream and whisk to combine. Strain through a sieve if desired.
  5. Divide custard among ramekins. Pour boiling water into the baking dish to reach halfway up the ramekins.
  6. Bake for 30-35 minutes until set around edges with a slight jiggle in the center.
  7. Cool ramekins on a wire rack for 1 hour, then cover and chill for at least 3 hours.
  8. Toss fresh cranberries with 1 tbsp sugar. Whip heavy cream with powdered sugar until soft peaks form.
  9. Top chilled custards with whipped cream, sugared cranberries, and a dusting of spice before serving.

Notes

The water bath is essential for a smooth, creamy texture. Do not skip it! Custards can be made up to 2 days ahead.