Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm |
|
 |
Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 8 |
|
Top Chef Ingredients:
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 |
3 cups heavy cream |
3 tablespoons unsweetened cocoa powder |
1 1/2 tablespoons hazelnut extract |
6 egg yolks |
6 tablespoons sugar |
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.
|
|