- 1/4 cup maple syrup
- 1/4 cup fresh cranberries
- 1/2 cup granulated sugar, divided
- 8 egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Sugar, for caramelizing
Preheat oven to 325° F.
In a saucepan, heat maple syrup over medium heat to boiling; add cranberries. Cook just until all berries are popped open; remove from the heat. Divide cranberries between 6 to 8 ovenproof ramekins.
With a wire whisk, blend together 1/2 cup sugar and egg yolks until they are pale yellow. Stir in cream and vanilla.
Divide cream mixture among ramekins and place them in a casserole dish. Pour boiling water around the ramekins to a depth of about 3/4-inch. Place the dish in the oven and bake for 50 to 60 minutes or until custard is slightly firm in the center.
Remove ramekins from the water and chill for at least 2 hours and up to 2 days.
To serve: Sprinkle each ramekin with about 2 teaspoons sugar and caramelize with a small torch or place under a preheated broiler until sugar is golden and bubbly.