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    You are in: Home / Recipes / Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm Recipe
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    Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    2 mins

    30 mins

    Faith <3's Note:

    Top Chef

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    Ingredients:

    Yield:

    custards

    Units: US | Metric

    Pumpkin Pie Chai Creme

    Chocolate Hazelnut Creme

    Directions:

    1. 1
      For Pumpkin Pie Chai Creme:.
    2. 2
      Heat oven to 350°F.
    3. 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. 4
      In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
    5. 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. 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. 7
      Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.
    8. 8
      ------.
    9. 9
      For Chocolate Hazelnut Creme:.
    10. 10
      Heat oven to 350°F.
    11. 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. 12
      In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
    13. 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. 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. 15
      Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.

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    Ratings & Reviews:

    • on November 26, 2009

      45

      Made the Pumpkin Chai version. Made my own pumpkin pie filling, don't want to buy canned. Took the whole hour to cook, made 4 custards. Very light pumpkin flavor, great spices. Made for My 3 Chefs Nov. 09

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Pie Chai Crème and Chocolate Hazelnut Crèm

    Serving Size: 1 (1977 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1051.3
     
    Calories from Fat 863
    82%
    Total Fat 95.9 g
    147%
    Saturated Fat 57.7 g
    288%
    Cholesterol 672.2 mg
    224%
    Sodium 175.3 mg
    7%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 3.8 g
    15%
    Sugars 22.0 g
    88%
    Protein 10.2 g
    20%

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