Jewelled Cranberry Puddings with Eggnog Custard Sauce

By The Canadian Living Test Kitchen

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Jewelled Cranberry Puddings with Eggnog Custard Sauce
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	507507 cal
pro	8 g8g pro
total fat	23 g23g total fat
sat. fat	12 g12g sat. fat
carb	69 g69g carb
fibre	2 g2g fibre
chol	229 mg229mg chol
sodium	214 mg214mg sodium
% RDI:	-
calcium	1111 calcium
iron	1313 iron
vit A	2424 vit A
vit C	77 vit C
folate	2525 folate

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Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.

Ingredients

2-1/2 cups fresh or frozen cranberries 2-1/2 2-1/2cups cupsfresh or frozen cranberries
1 cup granulated sugar 1 1cup cupgranulated sugar
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
2 eggs 2 2eggeggs
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
1-1/2 cups all purpose flour 1-1/2 1-1/2cups cupsall purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
3 tbsp milk 3 3tbsp tbspmilk
Eggnog Custard Sauce
2 cups 10% cream 2 2cups cups10% cream
5 egg yolks 5 5egg yolkegg yolks
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/2 tsp freshly grated nutmeg 1/2 1/2tsp tspfreshly grated nutmeg
1 1tbsp tbsprum or brandy, (or 1 tsp/5 ml rum extract)
2 tsp vanilla 2 2tsp tspvanilla

Preparation

Grease sides of eight 3/4-cup (175 mL) ramekins or custard cups; line bottoms with parchment paper. Chop cranberries coarsely; toss with 1/2 cup (125 mL) of the sugar. Divide 1 cup (250 mL) evenly among ramekins; set remainder aside.

In bowl, beat butter with remaining sugar. Beat in eggs, 1 at a time, then orange rind. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture alternately with milk, making 2 additions of flour mixture and 1 of milk. Stir in reserved cranberry mixture.

Spoon into prepared ramekins, smoothing tops. Cover each tightly with foil, bringing foil 1 inch (2.5 cm) down side of ramekin. Tie string around foil to secure. Place ramekins on rack in large roasting pan; add enough boiling water to come halfway up sides of ramekins. Cover pan tightly with lid or foil; steam over medium-low heat until tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool; refrigerate for up to 2 days. To reheat, steam as above for 20 minutes. To reheat in microwave, run knife around edges of puddings to loosen; invert onto large microwaveable plate, cover with dome or plastic wrap and microwave at Medium/50% for 90 seconds.)

Eggnog Custard Sauce: Meanwhile, in heavy saucepan, heat cream over medium heat until tiny bubbles form around edge. In bowl, whisk egg yolks, sugar and nutmeg; whisk in hot cream. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into separate bowl; stir in rum and vanilla. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat in saucepan over medium heat, whisking often, about 3 minutes. Or microwave at Medium-Low/30% for 3 minutes.)

Run knife around edges of puddings to loosen; invert onto each of 8 warmed dessert plates or shallow bowls. Spoon about 1/4 cup (50 mL) of the custard sauce around each.

Source : Canadian Living Magazine: December 2003