Here is a version just in time for the holidays based on a traditional French custard recipe. The tart cranberries contrast nicely with the sweet custard. This recipe serves about 6.

Ready

• 2 cups fresh cranberries
• 1 cup sugar plus ¼ cup sugar (separated)
• 1 cup water
• 4 large eggs
• ¼ flour
• 1 cup milk
• ¼ cup heavy or whipping cream
• Chantilly cream

Set

• Medium sauce pan
• Slotted spoon
• 2 quart baking dish or gratin dish
• Mixer with whisk attachment

Go

1. Preheat oven to 400°F.
2. In medium sized sauce an place cranberries, ¼ cup sugar and water.
3. Bring to a slow boil over medium heat and boil for about 5 minutes, stirring occasionally.
4. With slotted spoon remove cranberries from pan and place in an even, single layer on the bottom of buttered baking dish.
5. Continue to boil the remaining cranberry liquid until it has reduced to about ¼ cup. Remove from heat.
6. In mixer bowl with whisk attachment, whip eggs and remaining 1 cup of sugar until well incorporated and light in color. Gradually sift flour into egg mixture whisk until smooth.
7. Gradually add milk, cream.
8. With whisk still on stream reduced syrup into bowl and whisk until well blended. Remove from mixer and pour over cranberries in baking dish.
9. Place in oven and bake for about 40 to 45 minutes, or until the top turns golden brown and the center is set.
10. Remove from oven while still warm and dish into bowls garnished with a dallop of chantilly cream.