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  • Pot de Crème
  • 3 cups Garelick Farms heavy cream
  • 3/4 cup 100% pure pumpkin
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1-1/2 teaspoons ground cloves
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons Food Club vanilla extract
  • 1 teaspoon Food Club ground cinnamon
  • 1 pinch Food Club salt
  • 10 Roche Bros. eggs (yolks only)
  • Cranberry Compote
  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons water
  • Pumpkin Whipped Cream
  • 1 cup Garelick Farms heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon Food Club vanilla extract
  • 3/4 teaspoon pumpkin pie spice plus additional for garnish (optional)


  1. Prepare Pot de Crème: Preheat oven to 325°. In large saucepot, whisk 2 cups cream, pumpkin, sugar, cloves, ginger, vanilla extract, cinnamon and salt until combined; cook over medium heat 5 to 7 minutes or until sugar dissolves and tiny bubbles begin to form around edges, whisking occasionally.
  2. In medium bowl, whisk egg yolks and remaining 1 cup cream. To temper egg yolk mixture, transfer of the warm cream mixture into yolk mixture while whisking constantly, then add cream-yolk mixture back to saucepot and whisk to combine. Strain through fine-mesh strainer; evenly divide into nine 4-ounce ramekins.
  3. Place ramekins in 13 x 9-inch baking dish; add enough water to come 1/2 of the way up sides of ramekins. Cover dish with foil; bake 45 minutes or until custard is set. Transfer ramekins to cooling rack; cool 30 minutes. Cover and refrigerate at least 2 hours or 2 days before serving.
  4. Prepare Cranberry Compote: In medium saucepot, heat all ingredients to boiling over medium-high heat; reduce heat to medium-low and simmer 5 minutes or until cranberries burst and mixture thickens. Remove from heat; cool, cover and refrigerate at least 2 hours or 2 days before serving.
  5. Prepare Pumpkin Whipped Cream: In large bowl, with mixer on low speed, beat cream, powdered sugar, vanilla extract and pumpkin pie spice 2 minutes; increase speed to medium-high and beat 4 minutes or until medium peaks form.
  6. Serve Pot de Crème topped with Cranberry Compote and Pumpkin Whipped Cream; sprinkle whipped cream with pumpkin pie spice, if desired.

  • 479 Calories
  • 39g Fat (23g Saturated)
  • 342 Cholesterol
  • 51mg Sodium
  • 27g Carbohydrates
  • 1g Fiber
  • 6g Protein