Here’s a native American twist to a classic French dessert. Massachusetts, where I lived for 11 years, is cranberry country. In the Fall, when they’re harvested, local cooks use cranberries for lots more than just sauce to go with the Thanksgiving bird. Here, their crunchy tartness is a delicious counterpoint to the smooth, sweet custard. This recipe won me a “Best of State” award in Martini and Rossi’s 1992 “State of Dessert” contest for professional chefs.

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