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Cardamom Creme Brulee Parfait with Candied Pumpkin

4

188 min

Cardamom Creme Brulee Parfait with Candied Pumpkin

Cardamom Creme Brulee Parfait with Candied Pumpkin Photo 1

Time

188 min

Serving

9 persons

Calories

593

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Here is a classic dessert with a bit of a twist that will stun your Thanksgiving guests, plus it's a great excuse to buy a kitchen torch if you don't already have one. If the idea of parfaits feels like a bit too much work here, feel free to bake the custard in the traditional way in ramekins, brulee the top, then garnish with the candied pumpkin. You can use a 2-inch round cutter for a round serving dish such as a stemmed champagne coupe. These can be made 2 to 3 days ahead, stored in the freezer. Remove 30 minutes before serving. Serve as-is or with whipped cream or caramel sauce.

Ingredients

  • cooking spray:
  • white sugar: 0.75 cup
  • egg yolks: 5 piece
  • egg: 1 piece
  • vanilla extract: 2 tsp
  • ground cardamom: 1 tsp
  • sea salt: 0.5 tsp
  • quart heavy whipping cream: 1 piece
  • boiling water as needed:
  • unsalted butter: 0.25 cup
  • brown sugar: 0.33333 cup
  • sea salt: 0.5 tsp
  • ground cardamom: 0.25 tsp
  • ground cinnamon: 0.25 tsp
  • ounces frozen cubed pumpkin: 10 piece
  • white sugar: 7 Tbsp (divided)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
    Cardamom Creme Brulee Parfait with Candied Pumpkin Photo 2
  2. 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.
    Cardamom Creme Brulee Parfait with Candied Pumpkin Photo 3
  3. 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.
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  4. 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.
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  5. Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
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  6. Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
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  7. 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.
    Cardamom Creme Brulee Parfait with Candied Pumpkin Photo 8
  8. 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.
    Cardamom Creme Brulee Parfait with Candied Pumpkin Photo 9

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