Cranberry Pudding

Preparation

1. Step 1

   In a medium (4-quart) saucepan over high heat, combine 22 ounces of the cranberries with 2 cups/400 grams of the sugar, 1 tablespoon of the vanilla, the salt and 2½ cups of water. Bring the mixture to a boil, then reduce the heat to medium and simmer until the cranberries have softened, about 12 minutes.

2. Step 2

   Transfer the cranberry mixture to a blender or food processor (reserve the saucepan). Remove the plug from the lid (this will help release steam), hold the lid with a towel and blend until smooth. Add 3 tablespoons of the butter and blend until incorporated. Add 3 more tablespoons of butter and blend again.

3. Step 3

   In a medium bowl, whisk together the 6 egg yolks and 5 eggs. While vigorously whisking, incorporate ¼ cup of the cranberry mixture into the eggs. Repeat this step until 2 cups of the cranberry mixture have been incorporated and the egg mixture feels warm to the touch.

4. Step 4

   Return the remaining cooked-cranberry mixture to the saucepan. While vigorously whisking, add the tempered egg mixture to the saucepan. Turn the heat to medium-low. Continuously whisk until the cranberry mixture reaches its first big bubble or two, about 10 minutes. Turn off the heat and whisk in the remaining butter, 3 tablespoons at a time, until combined.

5. Step 5

   Place a mesh strainer over a medium bowl or container. Pour the cranberry curd through the strainer, passing it through using a silicone spatula. Press a sheet of plastic wrap right on top of the curd to cover, then chill in the fridge until no longer warm. (You can speed up the chilling process by placing the bowl filled with cranberry curd over a larger bowl filled with ice. Move the curd around the sides of the bowl using a silicone spatula until the curd cools down to room temperature, about 15 minutes.)

6. Step 6

   Add the heavy cream to the large bowl of a stand mixer. With the whisk attachment, whip for about 2 minutes until it forms soft peaks. Add the remaining ½ tablespoon vanilla and gradually incorporate the remaining ⅓ cup of sugar, 2 tablespoons at a time. Continue whipping until the cream reaches stiff peaks, 1 to 2 minutes.

7. Step 7

   In a 9-by-13-inch baking dish, spread half of the cranberry curd to the edges of the pan. Dollop half of the whipped cream on top and spread it to the edges of the pan. Top with half of the wafers.

8. Step 8

   Add the remaining cranberry curd and evenly spread to the edges of the pan. Dollop the remaining whipped cream in the center, not all the way to the edges of the pan, to showcase the cranberry curd underneath. Top with remaining wafers and the reserved ½ cup cranberries (see Tip). Chill for at least 4 hours before serving, preferably overnight.