Cranberry-mascarpone Pots De Creme

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 2/3 cup dried cranberries
• 1/4 cup brandy or 1/4 cup orange juice, heated
• 3 large eggs
• 8 ounces mascarpone cheese
• 8 ounces vanilla yogurt
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg

Recipe

• 1 you will need 8 pots de creme cups or 6 four-ounce ramekins.
• 2 lightly butter or spray the cups.
• 3 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.
• 4 divide the cranberries among the prepared cups, arranging them on the bottom.
• 5 position the oven rack in the middle of the oven; preheat to 325°.
• 6 whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
• 7 place the cups in a large baking pan lined with a dish towel.
• 8 pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
• 9 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.
• 10 bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
• 11 remove the cups from the pan with a dish towel.
• 12 cool completely and serve at room temperature or refrigerate for up to 24 hours.