Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm
"Top Chef"
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
6-8 custards
ingredients
-
Pumpkin Pie Chai Creme
- 3 cups heavy cream
- 3⁄4 cup canned pumpkin pie filling
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 5 egg yolks
- 1⁄4 cup sugar
- 1 tablespoon vanilla extract
-
Chocolate Hazelnut Creme
- 3 cups heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1 1⁄2 tablespoons hazelnut extract
- 6 egg yolks
- 6 tablespoons sugar
directions
- For Pumpkin Pie Chai Creme:.
- Heat oven to 350°F.
- In a medium saucepan, combine cream, pumpkin, ginger and cardamom. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
- In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
- 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.
- 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.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
- ------.
- For Chocolate Hazelnut Creme:.
- Heat oven to 350°F.
- 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.
- In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
- 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.
- 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.
- Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
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Reviews
-
Made the Pumpkin Chai version. Made my own pumpkin pie filling, don't want to buy canned. Took the whole hour to cook, made 4 custards. Very light pumpkin flavor, great spices. Made for My 3 Chefs Nov. 09
