Eggnog Crème Brûlée with Sugared Cranberries

• Preheat oven to 300 degrees and line the bottom of a large baking pan with a damp kitchen cloth.
• Bring a large pot of water to boil. While water is boiling, combine eggnog, cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4-5 minutes, until steam rises.
• In a medium bowl, beat egg yolks and vanilla until smooth. Slowly drizzle hot cream into yolks, a little at a time, stirring constantly, until all the cream is incorporated. Pour mixture into four 6 oz. ramekins.
• Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
• Bake 45-50 minutes, or until centers are barely set. Chill ramekins in refrigerator 4-6 hours.

• In a medium sauce pan, combine 1/4 cup sugar and 1/4 cup water. Place over medium heat and stir until completely dissolved. Remove from heat and allow to cool to room temperature.
• Add cranberries and stir until coated. Use a slotted spoon to transfer them to a wire rack, allowing the excess to drip off. Allow to dry for 45-60 minutes, or until dry but sticky.
• To a small bowl, add the remaining Add the remaining 3/4 cup sugar. Add 1/4 of the cranberries to the sugar and toss to coat on all sides. Remove and place in a bowl. Repeat until all of the cranberries are sugared
• Sugared cranberries should be stored in an airtight container in the fridge, and will keep for 3-4 days. If they get weepy, toss with additional sugar.

Before serving, sprinkle 1 teaspoon of sugar over each custard. Use a kitchen torch (or broiler placed 3 inches away) to brown top, 2-3 minutes. Top with sugared cranberries and serve immediately.