Cranberry Custard Pudding
By Ben MimsPublished on December 8, 2025
Time
Time: 1¾ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
A 13 by 9-inch baking dish can be used in place of the 2½-quart oval baking dish. The dessert keeps, covered and refrigerated, for up to 3 days. Turbinado sugar adds light crunch to the top of the custard, but granulated sugar is also fine.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Stir 4 cups fresh or frozen cranberries, ¾ cup (5¼ ounces) granulated sugar, 1 teaspoon grated orange zest plus ¼ cup juice, and ¼ teaspoon table salt together in 2½-quart oval baking dish. Transfer to oven and bake until cranberries just start to pop and soften, about 30 minutes.
- About 10 minutes before cranberries are done, combine 1 tablespoon all-purpose flour and 2 tablespoons granulated sugar in small bowl; set aside. Whisk together 1 cup sour cream, 4 large egg yolks, 2 teaspoons vanilla extract, ¼ cup granulated sugar, and remaining ¼ teaspoon salt in large bowl until smooth. Using stand mixer fitted with whisk, whip 4 large egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add remaining ¼ cup granulated sugar. Continue to whip until glossy, soft peaks form, 2 to 3 minutes. Add egg white mixture and flour mixture to sour cream mixture. Gently fold with silicone spatula until fully combined.
- Remove baking dish from oven and pour custard evenly over hot cranberries. Smooth top with silicone spatula and return to oven. Bake until custard is puffed and golden brown, 30 to 35 minutes longer.
- Remove dish from oven and immediately sprinkle with 1 tablespoon turbinado sugar. Let cool for 15 minutes (pudding will collapse; this is OK). Serve warm or at room temperature.
Time
Time: 1¾ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
In this cozy dessert, a soufflé-like custard sits atop a bright-tasting bed of cranberries accented with orange. We cooked the cranberries in the oven until they softened and released their juices, using the same baking dish we would later top with the custard, which saved on cleanup. To add volume to the custard, we folded whipped egg whites into the yolks, which we enriched with sour cream to help counter the brash flavor of the cranberries. A spoonful of flour added to the mixture bolstered its structure. The custard puffed and turned golden brown in the oven, and then, just like a soufflé or Dutch baby, it collapsed as it cooled, leading to a denser yet still pillowy-light custard. The dessert tastes equally delicious served warm or room temperature.
Before You Begin
A 13 by 9-inch baking dish can be used in place of the 2½-quart oval baking dish. The dessert keeps, covered and refrigerated, for up to 3 days. Turbinado sugar adds light crunch to the top of the custard, but granulated sugar is also fine.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Stir 4 cups fresh or frozen cranberries, ¾ cup (5¼ ounces) granulated sugar, 1 teaspoon grated orange zest plus ¼ cup juice, and ¼ teaspoon table salt together in 2½-quart oval baking dish. Transfer to oven and bake until cranberries just start to pop and soften, about 30 minutes.
- About 10 minutes before cranberries are done, combine 1 tablespoon all-purpose flour and 2 tablespoons granulated sugar in small bowl; set aside. Whisk together 1 cup sour cream, 4 large egg yolks, 2 teaspoons vanilla extract, ¼ cup granulated sugar, and remaining ¼ teaspoon salt in large bowl until smooth. Using stand mixer fitted with whisk, whip 4 large egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add remaining ¼ cup granulated sugar. Continue to whip until glossy, soft peaks form, 2 to 3 minutes. Add egg white mixture and flour mixture to sour cream mixture. Gently fold with silicone spatula until fully combined.
- Remove baking dish from oven and pour custard evenly over hot cranberries. Smooth top with silicone spatula and return to oven. Bake until custard is puffed and golden brown, 30 to 35 minutes longer.
- Remove dish from oven and immediately sprinkle with 1 tablespoon turbinado sugar. Let cool for 15 minutes (pudding will collapse; this is OK). Serve warm or at room temperature.
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