Saturday, November 17, 2012

Caramelized Oranges & Cranberries With Vanilla Custard

I know Thanksgiving dessert is all about pies: apple, pumpkin, pecan. But frankly, after all the turkey, mashed potatoes, stuffing, green beans, pumpkin rolls and a few other succulent side dishes, I am stuffed (pun intended!). This bright and simple dessert is a nice way to end a rich and filling dinner. The tartness of the cranberries is offset by the sweetness of the custard, while the oranges deliver an energizing punch.

I usually make the vanilla custard from scratch the night before but if you wish to make it even easier, just top the broiled fruit with vanilla ice-cream instead. It's just as delish!

Serves 4

Vanilla Custard: click here for recipe from Gourmet magazine
I half the recipe and use a vanilla bean, cut in half, that I drop in the milk while heating. No need for a thermometer, you'll just know it's ready when the sauce starts thickening. Strain through a sieve and transfer to a serving dish to chill overnight in the fridge.

Broiled Fruit:
  • 4 navel oranges, peel and pith removed, sliced  = 4 oranges, épluchées et coupées en tranches
  • ½ cup fresh cranberries = 50 g de cranberries fraiches
  • 4 teaspoons brown sugar = 4 cuillères à café de cassonade
Heat broiler. Divide fruit among four shallow ramekins. Sprinkle with sugar. Place ramekins on a baking sheet. Broil until golden brown, about 5-6 minutes. Cool for a couple minutes. Pour a little vanilla custard on top and serve immediately. Enjoy!
Wishing you and your loved ones a happy, healthy
 and yummy Thanksgiving!

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