A dessert this great is worth the wait. A rich, creamy custard with caramelized sugar is topped with sugared rolled oats and dried cranberries that take a long bath in apple brandy. The first step begins the day before. Just dump the dried cranberries in a bowl with the Calvados, then go on with your life. GINGER FLAN WITH CARAMELIZED OATS AND CALVADOS CRANBERRIES Start to finish: 24 hours (1 hour active) Servings: 8 For the Calvados cranberries: 1 cup dried cranberries 1/2 cup Calvados (apple brandy) For the caramelized oats: 3/4 cup extra-thick rolled oats 1/2 cup sugar Pinch of salt 1 tablespoon unsalted butter For the custard: 1 cup heavy cream 1/4 cup sliced fresh ginger 14-ounce can sweetened condensed milk 12-ounce can evaporated milk Pinch of salt 2 whole eggs 3 egg yolks 2 teaspoons cornstarch 2/3 cup sugar Combine the cranberries and Calvados in bowl, cover and let soak overnight. Line a baking sheet with parchment paper. In a medium skillet over medium-high, toast the oats, stirring often, about five minutes. Add the sugar and salt; stir until the sugar melts and browns. Remove the skillet from the heat and stir in butter. Spoon onto prepared baking sheet and set aside to cool. Heat oven to 350. Line a 9-by-13 pan with a towel. Have ready eight 4-ounce ramekins to fit in the pan. In small saucepan over medium heat, combine cream and ginger. Bring to simmer, then turn heat off and cover. Let sit for 20 minutes. Bring kettle of water to near boil. In a bowl, whisk together the sweetened condensed milk, evaporated milk, salt, whole eggs, egg yolks and cornstarch. When the cream has finished steeping, strain it into the egg mixture, discard the ginger. Stir together the eggs and cream. In another small pan over medium, heat the sugar until it melts and browns. Pour small amount of the caramel into bottom of each ramekin, swirling to coat the bottom. Divide custard mixture among the ramekins, then place the filled ramekins into the towel-lined pan. Place the pan in oven and pour enough hot water from kettle around the ramekins to come halfway up the sides, taking care not to get water in the custards. Bake for 40 to 50 minutes, or until the custards are just set. Remove from the pan of water and let sit at room temperature until the ramekins cool. Refrigerate two hours. Run a paring knife around the edges of the ramekins. Place a dessert plate over the top of a ramekin and invert. Lift the ramekin off the plate, allowing the custard to slide out. Spoon some of the soaked cranberries onto the plate around the custard, then top with the caramelized oats.