Fresh Cranberry Custard Pies
Ingredients
- 6 oz fresh cranberries, rinsed and picked over
- 1 tbsp orange zest
- 1 0.3 cup sugar, plus 2 tbsp
- 1 cup water
- 1 pinch ground cinnamon
- 0.3 cup cornstarch, plus 1 tbsp
- 0.3 cup fresh orange juice
- 3 cup whole milk
- 4 eggs, separated
- 1 tsp vanilla extract
- 1 tbsp butter
- 8 individual pastry shells, baked until golden
Instructions
- 1
In a non-reactive saucepan over medium heat, combine cranberries, orange zest, 1/2 cup sugar, water, salt, and cinnamon. Bring to a boil and cook for 10 minutes.
- 2
Dissolve 1 tablespoon cornstarch in orange juice and stir into the cranberry mixture. Cook until thickened, about 2 minutes. Set aside.
- 3
In a saucepan, combine milk and remaining 3/4 cup sugar. Heat over medium heat until just simmering.
- 4
In a bowl, whisk together egg yolks, remaining cornstarch, and vanilla. Slowly whisk hot milk into the egg mixture, then return to pan.
- 5
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8 minutes. Stir in butter.
- 6
Pour custard into baked pastry shells. Top with cranberry compote. Refrigerate for at least 2 hours before serving.