Recipes and Cooking White Chocolate and Cranberry Pot de Creme 5.0 (1) Add your rating & review White chocolate and cranberry layers make this pot de creme recipe an impressive treat! Top with edible glitter to give your dessert a shimmer. By Naomi Robinson Naomi Robinson Website Naomi Robinson is an expert food stylist and food photographer. A self-taught baker, she has authored Bakers Royale food blog and also written a cookbook entitled Bakers Royale: 75 Twists on All Your Favorite Sweets. Her work has appeared in a wide variety of publications, from Family Circle to Elle, and she also has appeared on food TV segments with the TODAY Show and Gourmet Live. Recipes that she has developed for her blog have appeared in food publications such as HuffPost Taste and Bon Appétit. She also offers lessons to bloggers in food photography topics such as "Finding Your Own Style" and "Composition." Learn about BHG's Editorial Process Published on July 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 6 hrs Total Time: 6 hrs 25 mins Servings: 8 Ingredients 1 cup whipping cream 3 tablespoon sugar 2 egg yolks ½ teaspoon vanilla 3 ounce white chocolate, chopped 1 12 ounce package fresh cranberries 1 ¼ cup granulated sugar ¼ cup cranberry juice 2 teaspoon finely shredded orange peel 2 teaspoon lemon juice ¼ teaspoon ground cinnamon ⅛ teaspoon ground ginger ⅛ teaspoon ground cloves Edible glitter (optional) Directions 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. Milk Chocolate Version: If desired, substitute milk chocolate for the white chocolate layer or milk chocolate for the dark chocolate layer. Rate it Print