with Chai Shortbread and Cranberry Compote


Pastry Chef Andy De La Cruz
Fashion Island Hotel™ Pastry Chef Andy De La Cruz


  • 3 cups heavy cream
  • 1 cup pumpkin puree (canned)
  • 12 egg yolks
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Place cream, puree, spices and half of each of the sugars in a pot. Bring almost to a boil, then remove from heat and set aside.

While mixture heats, whisk the yolks and remaining sugars well. Temper the yolks by whisking a little of the hot cream into the beaten yolks.

Add tempered yolk mixture into the pot containing the cream and puree and return to the stove. Over medium heat, cook until sauce thickens. Do not allow the mixture to come to a boil. Once thickened, pour into a dish or mini pumpkin. Allow the budino to cool in refrigerator. Cover with plastic wrap once it cools and chill overnight in the refrigerator covered lightly with plastic wrap to set.


  • 2 cups fresh frozen cranberries
  • 1/2 cup sugar (can be adjusted to desired sweetness)
  • Zest of 1 orange
  • 1/2 scraped vanilla bean pod
  • 1 cup orange juice
  • Water as needed

Place ingredients in a pot and bring to a boil, then reduce heat to a simmer and cook until mixture thickens. The longer it cooks, the thicker the consistency.

At preferred consistency, pour into a dish, allow to cool in refrigerator until ready to serve, or leave out at room temperature if using the same day. If the compote is too thick once it cools, adjust by adding orange juice or water in small increments.


  • 3 sticks cold butter, cubed
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • turbinado sugar (to sprinkle)

Preheat oven to 300°F.

Place all ingredients in a food processor and pulse until dough forms. Wrap and refrigerate for one hour.

Roll out to a thickness of 1/4 inch and cut out desired shapes. Roll cookies in sugar and place onto a baking pan and bake until golden brown.


You have the option to brulée the top of your budino with some turbinado sugar or leave as is. Place some of the cranberry compote and serve with the chai shortbread.

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