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.

Though the recipe comes together easily, the first step begins the day before. Just dump the dried cranberries in a bowl with the Calvados, then go on with your life.

By the time the cranberries are ready the next day, you’ve got just an hour of work left. Just be sure to let the flans cool completely before trying to unmold; they slip out of the ramekins more easily when cool.