I can’t tell you how (a) yummy this is and (b) easy this is. It has all the right things–sweet, tangy, creamy, and just a touch of saltiness. Make the pudding ahead of time and assemble this in ten minutes. Christmas dessert will look fabulous, taste like a flavor bomb, and won’t occupy more than 4 minutes of precious oven time.
Ingredients – Serves 8
8 oz softened cream cheese
1 cup powdered sugar, sifted
2 cups half and half
1/2 cup marshmallow fluff
1 3.4 oz box of vanilla instant pudding
1/2 cup cranberry curd*
sugar, for topping
Pomegranates or berries for garnish
Process
Whip cream cheese on high speed in a stand mixer with powdered sugar until soft and resembles buttercream. With mixer still running, drizzle in half and half. Turn off mixer and add marshmallow fluff, instant pudding powder, and cranberry curd. Turn mixer back on and whip for 2 minutes. Cover and chill in refrigerator for 2 hours or overnight.
Spoon into ramekins almost up to the top. Sprinkle with sugar to lightly coat the top of the custard.
Arrange ramekins on a baking sheet. Broil on high in the oven on the top rack for 3-4 minutes. Remove and garnish. Can chill in refrigerator for later or serve immediately.
*You can buy cranberry curd at the grocery store or you can make your own. To make your own, Place 12 oz of fresh cranberries in a heavy bottomed pot on medium heat. Add the juice of an orange and its freshly grated zest. Add 2 cups of sugar and stir. The cranberries will begin to pop. Allow to simmer for 10 minutes. Using a fine mesh colander, strain the pulp and retain the remaining jelly. Return the jelly to the pot and temper in 2 egg yolks, whisking constantly. Add 1 stick of butter, stirring until melted. Allow to simmer for an additional 10 minutes. Transfer to a jar and cool. Makes about 2 cups of curd.