Pumpkin Pie Chai Crème And Chocolate Hazelnut Crèm

Total Time: 32 mins Preparation Time: 2 mins Cook Time: 30 mins

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

Recipe

• 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.