Cardamom Creme Brulee Parfait with Candied Pumpkin

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.

• Preparation Time: 30 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 28 mins
• Calories: 593 Calories

Ingredients

• 2 teaspoons vanilla extract
• ¾ cup white sugar
• 1 large egg
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• ¼ cup unsalted butter
• 5 egg yolks
• ⅓ cup brown sugar
• cooking spray
• ½ teaspoon sea salt
• 1 quart heavy whipping cream
• boiling water as needed
• 10 ounces frozen cubed pumpkin
• 7 tablespoons white sugar, divided

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-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.