Recipe Detail Page

1. To make the candied cranberries, heat sugar and water in a small saucepan over medium heat, stirring until sugar is dissolved. Add ½ cup (125 mL) cranberries and cook for about 1 minute or just until the cranberries are soft but before they start to pop. With a slotted spoon, lift cranberries from syrup and transfer to a bowl to cool. Add remaining ½ cup (125 mL) cranberries to syrup and cook for about 5 minutes or until completely broken down. Stir to mash and transfer sauce to a separate bowl to cool. Once the sauce and candied cranberries are cool, stir them together gently.

2. To make custard, combine the milk and vanilla bean scrapings in a small saucepan. Heat until almost boiling. In a medium bowl, whisk the sugar and yolks until smooth. Whisk in the flour. While whisking, slowly add the hot milk. Transfer mixture back to saucepan and cook, whisking, until mixture is at boiling. Strain mixture through a fine-mesh strainer and cover directly with plastic wrap. Cool to room temperature and chill in refrigerator for 30 minutes. With a piping bag, pipe custard into 6 chilled glasses. Spoon the candied cranberries over each and garnish with mint leaves. Arrange shot glasses on a tray or platter and serve with tiny spoons.