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Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm

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“Top Chef”
READY IN:
32mins
YIELD:
6-8 custards
UNITS:
US

Ingredients Nutrition

Directions

  1. For Pumpkin Pie Chai Creme:.
  2. Heat oven to 350°F.
  3. In a medium saucepan, combine cream, pumpkin, ginger and cardamom. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
  4. In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
  5. Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
  6. Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
  7. Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
  8. ------.
  9. For Chocolate Hazelnut Creme:.
  10. Heat oven to 350°F.
  11. In a medium saucepan, combine cream, cocoa powder and hazelnut extract. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
  12. In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
  13. Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.
  14. Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
  15. Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.

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