Cardamom Creme Brulee Parfait with Candied Pumpkin

Indulge in the delightful combination of creamy cardamom creme brulee and sweet candied pumpkin in this delectable parfait recipe. The smooth and rich creme brulee is infused with aromatic cardamom, while the candied pumpkin adds a delightful crunch and natural sweetness. Perfect for special occasions or as a decadent dessert, this parfait will impress your taste buds.

Ingredients

• For the Cardamom Creme Brulee:
• 4 egg yolks
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cardamom
• For the Candied Pumpkin:
• 1 cup diced pumpkin
• 1/4 cup brown sugar
• 1 tablespoon unsalted butter
• 1/4 teaspoon ground cinnamon
• For the Parfait Assembly:
• Whipped cream
• Caramel sauce
• Crushed graham crackers

Directions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and ground cardamom until well combined.
3. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
4. Slowly pour the hot cream into the egg mixture while whisking continuously. Make sure to pour it in a slow and steady stream to prevent curdling.
5. Strain the mixture through a fine-mesh sieve to remove any lumps or clumps.
6. Divide the custard mixture evenly among ramekins or oven-safe dishes.
7. Place the ramekins in a deep baking dish or roasting pan. Fill the pan with hot water, creating a water bath that reaches halfway up the sides of the ramekins.
8. Carefully transfer the pan to the preheated oven and bake for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours to chill and set.
10. While the creme brulee is chilling, prepare the candied pumpkin. In a skillet, melt the butter over medium heat.
11. Add the diced pumpkin, brown sugar, and ground cinnamon to the skillet. Cook, stirring occasionally, until the pumpkin is tender and caramelized, about 8-10 minutes.
12. Remove from heat and let it cool completely.
13. To assemble the parfait, layer the chilled creme brulee, candied pumpkin, whipped cream, and crushed graham crackers in serving glasses or bowls.
14. Drizzle with caramel sauce on top.
15. Garnish with additional whipped cream and a sprinkle of crushed graham crackers, if desired.
16. Serve immediately and enjoy the creamy and crunchy indulgence!

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