Silky Cranberry Spiced Custard
A smooth, creamy custard infused with warm spices and swirled with tart cranberry for a festive, elegant dessert.
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
Ingredients
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks large
- 0.5 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp cloves
Cranberry Swirl
- 1.5 cups fresh cranberries
- 0.25 cup granulated sugar
Instructions
- Cook cranberries with sugar and a splash of water until softened and slightly thickened.
- Whisk egg yolks, sugar, cornstarch, and salt until smooth.
- Heat milk, cream, and spices until steaming.
- Temper eggs with warm milk mixture, whisking constantly.
- Cook custard over low heat until thickened.
- Remove from heat and stir in vanilla.
- Spoon into bowls and swirl with cranberry mixture.
- Chill or serve warm as desired.
Notes
Custard thickens more as it cools. Serve chilled for best texture.