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How to Make Cardamom Creme Brulee Parfait with Candied Pumpkin - A Step-by-Step Guide

If you're looking for a decadent and impressive dessert to serve at your next dinner party or special occasion, look no further than this recipe for Cardamom Creme Brulee Parfait with Candied Pumpkin. This elegant and delicious dessert combines the creamy richness of creme brulee with the warm, aromatic flavors of cardamom and the sweet, earthy taste of candied pumpkin. It's a show-stopping treat that will leave your guests raving and coming back for seconds.

The combination of flavor...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 58 mins
  • Additional Time: 1 hr 40 mins
  • Total Time: 3 hrs 8 mins
  • Servings: 9
  • Yield: 9 servings

  • 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.

    • Nutrition

    593 cal.

    • Total Fat: 47g
    • Saturated Fat: 29g
    • Cholesterol: 293mg
    • Sodium: 253mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 0g
    • Total Sugars: 35g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 102mg
    • Iron: 3mg
    • Potassium: 224mg

    Categories

    Cardamom recipes
    Creme brulee recipes
    Parfait recipes