Makes 8 – 10 servings, 4 ounces each

Ingredients
For the Ricotta Custard
10 ounces cream cheese, room temp
1 cup fresh ricotta
2 eggs
1 egg white
½ teaspoon vanilla extract
½ cup sugar
½ cup heavy cream
course sugar-optional

For the Cranberry Stew
¼ cup sugar
½ cup orange juice
1 cup whole fresh cranberries
1 cinnamon stick

In a mixer with a whisk attachment cream the cream cheese till light, smooth and fluffy. Add the ricotta and continue mixing. Add the eggs and egg white gradually along with the vanilla extract and mix well. Lastly, mix in the sugar and the cream. Pour the batter into individual oven proof baking dishes and place them in a water bath. Bake at 250 degrees oven for 45 minutes till set but still has no color. Chill till ready to serve. Serve them cold or room temperature.

To make the cranberry stew, in a sauce pout heat the sugar and orange juice together till it boils. Add the cranberries and the cinnamon stick and simmer 1 more minute. Turn the heat off and let cool to room temp.

To serve coat the top of the cold custards with coarse sugar and caramelize with a torch or under the broiler. Serve topped with the cranberry stew.