Ingredients for Cranberry Mascarpone Pots De Creme
- Dried Cranberries
- Brandy
- 4 large eggs
- Mascarpone Cheese
- Vanilla Yogurt
- 1/2 cup granulated sugar
- Vanilla Extract
- Ground Cinnamon
- Freshly grated nutmeg, to taste
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How to Make Cranberry Mascarpone Pots De Creme
- Preheat oven to 325°F (160°C). Position oven rack in the middle.
- Lightly butter or spray 8 pots de crème cups or 6 four-ounce ramekins.
- In a shallow bowl, combine 1 cup fresh cranberries with 2 tablespoons brandy or orange juice. Let soak for 30 minutes.
- Drain cranberries and pat dry. Divide evenly among the prepared cups, arranging them on the bottom.
- In a large bowl, whisk together 4 large eggs until light and frothy.
- Add 16 ounces mascarpone cheese, 1/2 cup plain Greek yogurt, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Whisk until completely smooth and creamy.
- Pour the mascarpone mixture evenly into the prepared cups, filling almost to the top.
- Gently sprinkle each pot de crème with a pinch of freshly grated nutmeg.
- Place the ramekins in a larger baking pan. Line the bottom of the pan with a dishtowel.
- Carefully pour hot water into the baking pan until it comes halfway up the sides of the ramekins (bain-marie).
- Bake for 30-35 minutes, or until a knife inserted near the edge comes out clean. Do not overbake!
- Carefully remove the ramekins from the water bath using the dishtowel.
- Let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, to allow the pots de crème to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
76g
Fat
8g
Carbs
6g