Each holiday season I anxiously await the moment when Clover Eggnog arrives in the refrigerator section of local stores. This nostalgic favorite (available in both 100% Natural and Organic versions) is made with a perfect blend of spice, sweet cream, and fresh milk sourced from happy cows on Clover partner family dairies.
Third generation family owned and operated Clover Stornetta Farms has been part of the North Bay agriculture community since 1916. The company is poised to celebrate their “legendairy” one-hundred year anniversary in the coming year; a milestone achievement that proves they have not only endured but thrived in this competitive industry.
Through the years, Clover has earned a reputation as a leader among its peers for their forward-thinking stance on humane husbandry, land stewardship, sustainability, and community philanthropy. They were the first dairy company west of the Mississippi to offer milk certified free of the growth hormone rBST, and the first in the United States to be American Humane Certified for their progressive stance on animal welfare.
Clover prides itself on sourcing milk from select family owned dairies who must adhere to its own North Coast Excellence Program—a rigorous set of criteria that guarantees the highest standards of quality and sustainability practices possible.
Locals will recognize Clover’s lovable and iconic mascot, Clo Cow, for her toothy grin and memorable billboard campaigns featuring clever puns like this one.
I choose Clover because this Petaluma-based company exemplifies excellence from farm to fridge. I know I can rely on their brand to deliver consistent quality and great taste every time!
In the spirit of the season, I created this original recipe for Clo’s Eggnog Pots de Crème to showcase Clover’s delicious eggnog while it is available. These rich, flavorful custards are a festive holiday dessert that is quick, easy to make, and elegant to serve. Their eggnog comes blended with just the right amount of pure cane sugar so there is no need to add sweetener to this decadent treat. And it’s gluten-free! *I also use their eggnog in my Pumpkin Butter Pots de Crème recipe.
I recommend making this dessert in the morning so the Pots de Crème have adequate time to cool, set, and chill in the refrigerator. To serve, top with a dollop of fresh whipped Clover cream. Then grab a spoon and get ready to accept the applause!
Clo’s Eggnog Pots de Crème (Serves 6)
Prep time: 10 minutes; Bake time: 25-30 minutes
- 3 Extra Large Clover Cage-free eggs + 1 yolk
- 1 ½ cups Clover Eggnog
- 1 teaspoon bourbon vanilla extract
- Pinch of ground nutmeg
- hot water
- 1 cup Clover heavy whipping cream, whipped until slightly stiff
- sprinkle of nutmeg (optional)
- Preheat oven to 325*.
- In a four (4) cup glass measuring pitcher, whisk the eggs, egg yolk, and vanilla extract together until blended and creamy.
- Add Clover eggnog and a pinch of nutmeg. Whisk to blend thoroughly.
- Pour crème mixture evenly into six (4) ounce baking cups or ramekins, filling to 2/3 full.
- Place ramekins in a baking dish. Carefully pour hot water into the dish around the ramekins about half way up the sides.
- Place baking dish on the center rack of the oven and bake for 25-30 minutes until the custards are set.
- Carefully remove dish from the oven, taking care not to slosh the hot water within. Take ramekins out of the water bath with an oven mitt and place on a rack to cool. Once cooled, chill in the refrigerator for at least three hours.
- Top with a spoonful of fresh whipped Clover cream and a sprinkle of nutmeg if desired.