Recipes Desserts Custards and Puddings Creme Brulee Recipes Cardamom Creme Brulee Parfait with Candied Pumpkin 4.0 (1) Add your rating & review 3 Photos 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. Submitted by Ashley Baron Rodriguez Updated on May 13, 2022 Save Rate Print Share Add Photo 3 3 Prep Time: 30 mins Cook Time: 58 mins Additional Time: 1 hr 40 mins Total Time: 3 hrs 8 mins Servings: 9 Yield: 9 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Creme Brulee: cooking spray ¾ cup white sugar 5 egg yolks 1 large egg 2 teaspoons vanilla extract 1 teaspoon ground cardamom ½ teaspoon sea salt 1 quart heavy whipping cream boiling water as needed Candied Pumpkin: ¼ cup unsalted butter ⅓ cup brown sugar ½ teaspoon sea salt ¼ teaspoon ground cardamom ¼ teaspoon ground cinnamon 10 ounces frozen cubed pumpkin 7 tablespoons white sugar, divided Directions Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray. 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. 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. 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. Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes. Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour. 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. 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. Cook's Note: You may substitute butternut squash for pumpkin. I Made It Print Nutrition Facts (per serving) 593 Calories 47g Fat 40g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 593 % Daily Value * Total Fat 47g 61% Saturated Fat 29g 144% Cholesterol 293mg 98% Sodium 253mg 11% Total Carbohydrate 40g 15% Dietary Fiber 0g 1% Total Sugars 35g Protein 5g 9% Vitamin C 4mg 4% Calcium 102mg 8% Iron 3mg 17% Potassium 224mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.