Cranberry crème brûlée

Not many desserts feel more "special occasion" than crème brûlée, especially when torched tableside. This cranberry-orange version is fit for a gathering, bringing all the flavors, flair and drama of the holidays. The cranberries are infused into the custard to create a super tangy pudding -- one that's a bit less firm than traditional crème brûlée but creamy and showstopping all the same. The key to knowing when it's done baking is in the visual cues: Once it jiggles like Jell-O when gently shaken, it's finished (you can also use an instant-read thermometer to make sure it's at 180 degrees). The un-torched custard keeps well in the refrigerator for up to three days, making it a fabulous make-ahead option for the holidays.