Combine cranberries and liqueur in small bowl.
Cover and set aside overnight. Preheat oven to
325 degrees. Beat egg yolks and white sugar
until well blended. Beat in whipping cream,
milk, and cinnamon. Pour into 6 ramekins. Place
cups in pan with sides. Fill pan with hot water
halfway up ramekins. Bake 1 hour. Transfer cups
to wire rack to cool. Cover and refrigerate
overnight. To serve, place cups in baking pan
and add water. Drain cranberry mixture and
spoon berries evenly over each custard.
Sprinkle 2 tsp brown sugar over each custard.
Broil 1 minute until sugar caramelizes. Serve
immediately.
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