White chocolate and cranberry layers make this pot de creme recipe an impressive treat! Top with edible glitter to give your dessert a shimmer.
For white chocolate layer, in a small heavy saucepan combine 1 cup of cream, the white chocolate, and 3 tablespoons of sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. Remove from heat. In a medium bowl lightly beat 2 egg yolks with a fork. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Stir in 1/2 teaspoon of vanilla; cool slightly.
Divide white chocolate mixture evenly among eight 2- to 3-ounce glasses, dishes, pot de crème cups, or ramekins. Cover and chill for 2 hours or until firm.
For cranberry topper, in a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth. Divide cranberry topper evenly among 8 glasses, pouring on top of the firm white chocolate layer. Top with edible glitter, if desired.
If desired, substitute milk chocolate for the white chocolate layer or milk chocolate for the dark chocolate layer.