This sweet dish made with beaten eggs, milk, sugar, and cranberry is guaranteed to become a holiday favorite.
Note: The total time does not include cooling time.
- Yields:
- 8 serving(s)
- Total Time:
- 35 mins
Ingredients
- 1
1 10- to 12-oz pkg. fresh or frozen cranberries, thawed if frozen
- 3/4 c.
granulated sugar
- 2 tsp.
orange zest
- 1/4 c.
fresh orange juice
- 1 tbsp.
unsalted butter, cut into small pieces
- 2
large eggs
- 1
large egg yolk
- 1
pinch of kosher salt
- 1 3/4 c.
cups heavy cream, cold
- 4 c.
plain Greek yogurt
- 12
gingersnap cookies, lightly crushed
thinly sliced candied ginger, for serving
Directions
- Step 1Make cranberry layer: In a medium saucepan, bring cranberries, sugar, orange zest and juice, and ¼ cup water to a boil on medium-high. Reduce heat and simmer until berries start to burst, 8 to 10 minutes.
- Step 2Transfer mixture to a food processor or blender and puree until smooth. Press gently through a large mesh sieve set over a clean medium saucepan, scraping what is on the underside of the sieve into the pot. Stir in butter to melt, then stir in eggs, egg yolk, and salt. Return to low heat and cook, stirring constantly, until mixture thickens slightly, 7 to 10 minutes (do not boil). Remove from heat and let cool completely.
- Step 3Using an electric mixer, beat cream in a large bowl until medium peaks form.
- Step 4Place yogurt in a large bowl and gradually whisk in cooled cranberry mixture. Spoon rounded 1/3 cup mixture into bottom of each of eight 10-oz glasses and sprinkle with layer of crushed cookies (about 1/2 Tbsp). Spoon layer of cream (about 1/4 cup) over all and repeat layers, finishing with cream. Refrigerate at least 2 hours or up to 24 hours. Sprinkle with candied ginger.
COST PER SERVING $1.45
PER SERVING 555 calories, 39 g fat (25.5 g sat), 12 g protein, 135 mg sodium, 40 g carbs, 2 g fiber
What you'll need: Electric mixer ($16, amazon.com)
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