• 2 cups whipping cream
• 4 ounces white chocolate
• 1 teaspoon vanilla extract
• 5 egg yolks
• 1/2 cup sugar, divided
• 1/2 (14-oz.) can whole-berry cranberry sauce
• Ice cubes
1. Preheat oven to 300°. Combine 1/2 cup cream and chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat. Stir in vanilla and remaining 1 1/2 cups cream.
2. Whisk together egg yolks and 1/4 cup sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.
3. Spoon 1 1/2 Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream mixture into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.
4. Bake at 300° for 45 to 55 minutes or until edges are set. Cool custards in pan on a wire rack 25 minutes. Remove ramekins from water; cover and chill 8 hours.
5. Preheat broiler with oven rack 5 inches from heat. Sprinkle remaining sugar over ramekins. Fill a large roasting pan or 15- x 10-inch jelly-roll pan with ice; arrange ramekins in pan.
6. Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired. (Note – if you have a crème brulee torch, you can use that instead of the broiler)
7. Test Kitchen Tip: Filling the roasting pan with ice before broiling keeps the custards cool while caramelizing the tops.