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Cardamom Creme Brulee Parfait with Candied Pumpkin
Cardamom Creme Brulee Parfait with Candied Pumpkin
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Prep Time:
30 minutes
Cook Time:
58 minutes
Total Time:
188 minutes
Indulgent creme brulee parfaits with candied pumpkin, infused with warm Thanksgiving spices.
Ingredients:
  • 5 egg yolks
  • 1 large egg
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon sea salt
  • 1 quart heavy whipping cream
  • boiling water as needed
  • 0.33333334326744 cup brown sugar
  • 0.25 teaspoon ground cardamom
  • 0.25 teaspoon ground cinnamon
  • 10 ounces frozen cubed pumpkin
  • 7 tablespoons white sugar, divided
Instructions:
  • Preheat oven to 300°F (150°C). Prepare a 9x13-inch baking pan by lining it with parchment paper and spraying it with cooking spray.
  • Combine 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt in a stand mixer bowl with the paddle attachment, mixing on low speed until thoroughly blended.
  • In a small saucepan, warm the cream over medium heat until it starts to bubble, for about 5 minutes. Remove from heat and gradually pour the cream into the egg mixture on low speed. Transfer the custard into the baking dish.
  • Place the baking pan inside a roasting pan and gently pour hot water into the roasting pan, making sure it reaches halfway up the sides of the baking pan.
  • Bake in the oven until the custard sets when gently shaken, about 45-50 minutes.
  • Transfer the baking pan from the roasting pan. Allow it to cool at room temperature for approximately 30 minutes. Then, place it in the freezer until firm, for a minimum of 1 hour.
  • In a skillet over medium heat, melt butter until sizzling. Stir in brown sugar, a pinch of salt, 1/4 teaspoon of cardamom, and cinnamon until a fragrant mixture forms. Add frozen pumpkin and simmer, stirring occasionally, until thickened, approximately 8 minutes. Allow the candied pumpkin to cool to room temperature for about 10 minutes before serving.
  • Cut the custard into 18 squares with a pizza cutter or sharp knife. Assemble the dessert by layering 1 custard square in a serving dish, adding candied pumpkin, and placing another square on top. Sprinkle each layer with 1 tablespoon of sugar. Use a kitchen torch to flame until the tops are deeply caramelized and a crunchy layer forms.

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