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
- ⅓ 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
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Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-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.
Source
Original recipe: View Original