1. Preheat oven to 300°. Combine 1/2 cup
cream and chocolate in a heavy saucepan;
cook over low heat, stirring constantly, 2
to 3 minutes or until chocolate is melted.
Remove from heat. Stir in vanilla and
remaining 11/2 cups cream.
2 . Whisk together egg yolks and 1/4
cup sugar until sugar is dissolved and
mixture is thick and pale yellow. Add
cream mixture, whisking until well
blended. Pour mixture through a fine
wire-mesh strainer into a large bowl.
3. Spoon 11/2 Tbsp. cranberry sauce
into each of 6 (4-oz.) ramekins. Pour
cream mixture into ramekins; place
ramekins in a large roasting pan. Add
water to pan to depth of 1/2 inch.
4. Bake at 300° for 45 to 55 minutes or
until edges are set. Cool custards in pan
on a wire rack 25 minutes. Remove ramekins
from water; cover and chill 8 hours.
s. Preheat broiler with oven rack 5
inches from heat. Sprinkle remaining
sugar over ramekins. Fill a large roasting
pan or 15- x 10-inch jelly-roll pan
with ice; arrange ramekins in pan.
6. Broil 3 to 5 minutes or until sugar
is melted and caramelized. Let stand 5
minutes. Garnish, if desired.
Test Kitchen Tip: Filling the roasting pan
with ice before broiling keeps the custards
cool while caramelizing the tops.
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