whipped creamcranberries, mint leaves for garnish (optional)
Instructions
Slice vanilla ban lengthwise and scrape out seeds. Add seeds and pod, along with the milk and cinnamon stick to a medium saucepan.
Over low heat, warm mixture until bubbles start to form on side of pan. Remove from heat and take out vanilla bean and cinnamon stick. (see note below for a simpler alternative)
Beat egg yolks with the cream, sugar and cornstarch. Add in a little of the hot infused milk to temper the egg mixture, then whisk into the saucepan.
Cook whisking constantly until mixture coats the back of a spoon and retains some shape briefly when drizzled back into the pan. Do not let it boil (but it will be just shy of simmering). When done, whisk in the butter.
Fill a shot glass halfway with the mixture, dot with 1/2 - 1 t cranberry sauce, top off with custard, then another dab of cranberry sauce. Stir with fondue fork to break up cranberry layers.
Cool, garnish as desired, then serve.
Notes
For an easier version, instead of infusing the vanilla and cinnamon, just blend all of the ingredients except the cranberry sauce with 1 teaspoon vanilla extract and 1/4 teaspoon cinnamon. Then cook until thickened and fill shot glasses as directed above.
Nutrition
Calories: 156kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.