Pumpkin Pie Chai Creme and Chocolate Hazelnut Crem

  1. For Pumpkin Pie Chai Creme:.
  2. Heat oven to 350F.
  3. In a medium saucepan, combine cream, pumpkin, ginger and cardamom.
  4. Cook over medium heat, stirring constantly, until mixture begins to boil.
  5. Remove from heat.
  6. In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
  7. Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling.
  8. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined.
  9. Divide mixture evenly between ramekins.
  10. Place ramekins in a roasting pan or deep baking dish.
  11. Fill with water halfway up the sides of the ramekins.
  12. Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low.
  13. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
  14. Remove from oven and carefully remove ramekins from water bath using tongs.
  15. Let cool slightly.
  16. Serve warm or room temperature.
  17. ------.
  18. For Chocolate Hazelnut Creme:.
  19. Heat oven to 350F.
  20. In a medium saucepan, combine cream, cocoa powder and hazelnut extract.
  21. Cook over medium heat, stirring constantly, until mixture begins to boil.
  22. Remove from heat.
  23. In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
  24. Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling.
  25. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined.
  26. Divide mixture evenly between ramekins.
  27. Place ramekins in a roasting pan or deep baking dish.
  28. Fill with water halfway up the sides of the ramekins.
  29. Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low.
  30. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
  31. Remove from oven and carefully remove ramekins from water bath using tongs.
  32. Let cool slightly.
  33. Serve warm or room temperature.

heavy cream, pumpkin pie filling, ground ginger, ground cardamom, egg yolks, sugar, vanilla, heavy cream, cocoa, hazelnut, egg yolks, sugar

Taken from www.food.com/recipe/pumpkin-pie-chai-cr-me-and-chocolate-hazelnut-cr-m-199208 (may not work)

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