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–+ servings
A round dessert with a golden yellow base and a vibrant red fruit topping is served on a white plate with a spoon, placed on a green plate and a red tablecloth. A white pitcher and another plate are in the background.
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Spiced Cranberry Puddings with Brandy Cream

A beautiful presentation that tastes AMAZING!
Prep Time10 minutes
Cook Time35 minutes
Cool Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cranberry, Holiday, Individual, Spices
Servings: 8
Author: Nicole

Equipment

Ingredients

For the Puddings

  • Heaping ½ cup Spiced Whole Berry Cranberry Sauce
  • ¾ cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons (3 ½ ounces) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 extra-large eggs
  • ½ teaspoon pure vanilla extract
  • 3 ½ tablespoons whole milk

For the Brandy Cream

  • 1 cup heavy cream
  • ¼ cup packed light brown sugar
  • 2 tablespoons brandy
  • ½ teaspoon ground cinnamon

Instructions

For the Puddings

  • Preheat the oven to 350ºF. Lightly grease 8 (4 ounce) ramekins or molds. Place a generous tablespoon of the cranberry sauce into the bottom of each ramekin, spreading evenly; set aside.
  • In a small bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Fold in the flour mixture, alternating with the milk. Mix just until combined. Spoon the batter evenly into the prepared ramekins. Place the ramekins into a roasting pan and pour enough boiling water in the pan to come halfway up the sides of the ramekins. Tent the roasting pan with a sheet of aluminum foil, sealing the edges. Bake until the puddings are set, about 25-30 minutes. Remove the ramekins from the roasting pan and allow to cool for 10 minutes.

For the Brandy Cream

  • Meanwhile, combine the cream, brown sugar, brandy and cinnamon in a small saucepan over moderate heat, stirring for 5 minutes or until the sugar dissolves and the sauce is heated through.
  • Run a sharp knife around the edges of the ramekins and turn the puddings out into a shallow bowl or serving dish. Pour the sauce over or around the puddings and serve. Enjoy!

Nutrition

Calories: 363kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 130mg | Potassium: 84mg | Fiber: 1g | Sugar: 26g | Vitamin A: 821IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1mg
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