Spiced Cranberry Puddings with Brandy Cream

serves 8

For the Puddings

Heaping 1/2 cup Spiced Whole Berry Cranberry Sauce

3/4 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

7 Tablespoons (3 1/2-ounces) unsalted butter, softened

1/2 cup granulated sugar

2 extra large eggs

1/2 teaspoon pure vanilla extract

3 1/2 Tablespoons whole milk

For the Brandy Cream

1 cup heavy cream

1/4 cup packed light brown sugar

2 Tablespoons brandy

1/2 teaspoon ground cinnamon

For the Puddings

Preheat the oven to 350º F.  Lightly grease 8 (1/2-cup) ramekins or molds.  Place a generous tablespoon of the cranberry sauce into the bottom of each ramekin, spreading evenly; set aside.

In a small bowl, whisk together the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.  Fold in the flour mixture, alternating with the milk.  Mix just until combined.  Spoon the batter evenly into the prepared ramekins.  Place the ramekins into a roasting pan and pour enough boiling water in the pan to come halfway up the sides of the ramekins.  Tent the roasting pan with a sheet of aluminum foil, sealing the edges.  Bake until the puddings are set, about 25-30 minutes.  Remove the ramekins from the roasting pan and allow to cool for 10 minutes.

For the Brandy Cream

Meanwhile, combine the cream, brown sugar, brandy and cinnamon in a small saucepan over moderate heat, stirring for 5 minutes or until the sugar dissolves and the sauce is heated through.

Run a sharp knife around the edges of the ramekins and turn the puddings out into a shallow bowl or serving dish.  Pour the sauce over or around the puddings and serve.  Enjoy!

Printed from thegalleygourmet.net