Is it wrong to make the same Christmas dessert two years in a row?  Does it help if you have a dessert buffet with a variety of options?   I served these Vanilla Cranberry Creams last Christmas where they were definitely a hit.  Every year I try something new, but this year’s new recipes have failed repeatedly (that is two desserts failed a total of three times) so they just may be on the menu again.

Recently I have become fascinated with all the different ways to thicken milk or cream.  The recipes combine the best of comfort (warm rich milk) and special (creamy chocolate, pungent vanilla) for a treat that is rich, but light enough to work even after a big meal.  When I found some fancy shot glasses for a steal at TJ Maxx, the rest was history.   cran-van-cream-on-on-tray

There are actually a number of different ways to create the various types of thickened cream desserts.   Use cornstarch and it is a pudding, gelatin makes a panna cotta, and eggs produce a pot de crème.  I have found my greatest success mixing eggs and cornstarch but I still call them pot de crème since it sounds so fancy ;-)  cran-van-cream-vertical

Despite its scary sounding name, the dessert is quite simple.  Would it help to call it pudding?

No time before Christmas?  These would be great for an elegant New Year’s Eve or a romantic Valentine’s Day.  Don’t you love the holidays!