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.
Ingredients
- cooking spray:
- white sugar: 0.75 cup
- egg yolks: 5 piece
- egg: 1 piece
- vanilla extract: 2 tsp
- ground cardamom: 1 tsp
- sea salt: 0.5 tsp
- quart heavy whipping cream: 1 piece
- boiling water as needed:
- unsalted butter: 0.25 cup
- brown sugar: 0.33333 cup
- sea salt: 0.5 tsp
- ground cardamom: 0.25 tsp
- ground cinnamon: 0.25 tsp
- ounces frozen cubed pumpkin: 10 piece
- white sugar: 7 Tbsp (divided)
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
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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.
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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.
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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.
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Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
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Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
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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.
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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.
