3 cups half and half
½ tsp grated orange peel
1 small bay leaf
1/4 cup cranberries
¼ tsp cinnamon
1 cup sugar
4 whole eggs
2 yolks

Put the half & half in a pot along with the orange peel, bay leaf and cranberries. Bring just to a boil and remove from heat. Let stand for 15 minutes. Meanwhile combine the cinnamon, eggs and sugar in a bowl. After the 15 minutes, strain the half & half mixture into the egg mixture, pressing the cranberries to extract some of the color and flavor. Discard the cranberries and other solids. Pour the mixture back into the pot and cook over medium heat, stirring all the while, just until it has thickened enough to coat the back of a spoon. Pour this into a single large ramekin or 4 smaller ones. Place these in a baking dish and fill with water half way up the sides of the ramekins. Bake at 300 degrees for about 30 minutes or until a knife inserted into the custard comes out clean. Cool before serving.   Makes 4 servings