0 0
Cardamom Creme Brulee Parfait with Candied Pumpkin

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cardamom Creme Brulee Parfait with Candied Pumpkin




      Ingredients :

    • cooking spray
    • ¾ cup white sugar
    • 5 egg yolks
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cardamom
    • ½ teaspoon sea salt
    • 1 quart heavy whipping cream
    • boiling water as needed
    • ¼ cup unsalted butter
    • ? cup brown sugar
    • ½ teaspoon sea salt
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cinnamon
    • 10 ounces frozen cubed pumpkin
    • 7 tablespoons white sugar
    • divided
    • Methods :

    • Preheat oven to 300 degrees F (150 degrees C). Line a 9×13-inch baking pan with parchment paper; coat with cooking spray.
    • Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
    • Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
    • Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
    • Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
    • Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
    • Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
    • Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.
    • Admin

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      Leek and Salmon Soup Recipe
      Fresh Mango Papaya Salsa
      Leek and Salmon Soup Recipe
      Fresh Mango Papaya Salsa

      Add Your Comment