Cranberry Mascarpone Pots De Creme
Indulge in the velvety decadence of Cranberry Mascarpone Pots De Crème, a sophisticated dessert that beautifully balances tart cranberry puree with the creamy richness of mascarpone cheese. These elegant custards are baked to perfection in a gentle water bath, ensuring their signature silky texture. Infused with vanilla and a hint of sweetness, each bite delivers a luscious flavor that’s both festive and refined. Perfectly portioned in ramekins, they’re finished with a dollop of whipped cream and a cranberry garnish for a stunning presentation. Whether you’re hosting a dinner party or craving a luxurious treat, this make-ahead dessert is sure to impress. Perfect for holidays or special occasions, it’s a show-stopping addition to your repertoire.
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Recipe Information
Ingredients
- 1 cup Fresh cranberries
- 0.5 cup Sugar
- 0.25 cup Water
- 2 cups Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cup Mascarpone cheese
- 6 Egg yolks
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Whipped cream
- 0.25 cup Cranberry garnish (optional)
Instructions
Preheat your oven to 325°F (160°C) and bring a kettle of water to a boil to use later for a water bath.
In a medium saucepan, combine the fresh cranberries, 1/2 cup sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the cranberries burst and form a thick sauce, about 8-10 minutes.
Remove the cranberry mixture from the heat and strain through a fine-mesh sieve to remove the skins and seeds. Discard the solids and set the smooth cranberry puree aside to cool slightly.
In another saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling. Remove from heat.
In a mixing bowl, whisk together the egg yolks, 1/4 cup granulated sugar, and salt until pale and thick.
Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to temper the eggs and prevent curdling.
Add the cranberry puree and mascarpone cheese to the custard mixture. Whisk until smooth and fully combined.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any lumps.
Prepare six ramekins or small jars and place them in a large baking dish. Pour the custard evenly into the ramekins, leaving a little room at the top.
Carefully pour the boiling water into the baking dish, ensuring it reaches halfway up the sides of the ramekins. Be cautious not to splash water into the custard.
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center when shaken.
Remove the ramekins from the water bath and let them cool on a wire rack for 10 minutes. Then cover and refrigerate for at least 4 hours or until fully chilled.
Before serving, top each pot de creme with a dollop of whipped cream and a few fresh cranberries or a sprig of mint for garnish, if desired.
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 146.5 g | 732% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1794 mg | 598% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 169.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 494 mg | 38% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
