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
Candied Pumpkin
- ¼ cup unsalted butter
- 1/3 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
Creme Brulee
- 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
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Line a 9×13-inch baking pan with parchment paper; coat with cooking spray.
Step 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.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
Step 6
Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
Step 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.
Step 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.
Cook’s Note:
You may substitute butternut squash for pumpkin.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 593 | |
% Daily Value * | |
Total Fat47g | 61% |
Saturated Fat29g | 144% |
Cholesterol293mg | 98% |
Sodium253mg | 11% |
Total Carbohydrate40g | 15% |
Dietary Fiber0g | 1% |
Total Sugars35g | |
Protein5g | |
Vitamin C4mg | 18% |
Calcium102mg | 8% |
Iron3mg | 17% |
Potassium224mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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