White Chocolate and Cranberry Pot de Creme
- 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 creme 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.
From the Test Kitchen
Milk Chocolate Version:
If desired, substitute milk chocolate for the white chocolate layer or milk chocolate for the dark chocolate layer.