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Pumpkin Pot de Crème with Cranberry Compote

Prep: 35 minutes plus cooling
Cook/Bake: 50 minutes • Serves: 9

Pot de Crème

Cranberry Compote

Pumpkin Whipped Cream

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 1/3 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.

Approximate nutritional values per serving (1 Pot de Crème, 2 T. compote, 1 T. whipped cream):
479 Calories, 39g Fat (23g Saturated), 342mg Cholesterol,
51mg Sodium, 27g Carbohydrates, 1g Fiber, 6g Protein