Ingredients
Custard
- 1 cup (240 ml) heavy whipping cream
- 1 cup (240 ml) whole milk
- ¼ cup (60 g) packed light brown sugar
- 6 large egg yolks (room temperature)
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) pumpkin purée
- ⅓ cup (80 ml) chai concentrate
- 2 tsps (2 g) orange zest
- 1 tsp (5 ml) vanilla bean paste
Pumpkin Seed Brittle
- ⅓ cup (67 g) granulated sugar
- ¼ cup (60 ml) water
- ½ cup (70 g) pepitas (pumpkin) seeds
- Butter (for greasing parchment paper)
Instructions
- Prepare the custard base: In a 3-quart (2.8-liter) saucepan over medium heat, combine heavy whipping cream, whole milk, and light brown sugar. Warm the mixture, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from heat immediately to prevent boiling.
- Whisk egg yolks: In a mixing bowl, whisk the egg yolks until they turn light yellow and slightly frothy. Gradually add the granulated sugar and continue whisking until fully blended and smooth.
- Temper the egg yolks: Slowly add one-fourth of the warm cream mixture into the egg yolks while whisking continuously. This gradual mixing tempers the yolks, preventing them from scrambling. Once combined, slowly whisk in the remaining cream mixture. Stir in pumpkin purée, chai concentrate, orange zest, and vanilla bean paste until smooth. If you notice any cooked egg bits, strain the custard through a fine mesh sieve and add orange zest afterward.
- Portion the custard: Divide the custard evenly among six 6-ounce (175 ml) ramekins. Place the ramekins inside a roasting pan measuring approximately 12 × 16 inches (30 × 40 cm) ensuring the pan is at least 2 inches (5 cm) deep.
- Set up water bath: Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins to create a water bath that ensures gentle and even cooking.
- Bake the custards: Place the setup in a preheated oven at 325°F (165°C). Bake for 45 to 50 minutes, or until the custards barely jiggle when gently shaken. Remove ramekins from the water bath and cool on a wire rack for 30 minutes. Then refrigerate for 4 to 6 hours until completely cold. Cover once chilled.
- Make the pumpkin seed brittle: In a small nonstick frying pan (6 to 8 inches), combine granulated sugar and water over medium-high heat. Stir continuously until sugar dissolves, about 1 to 2 minutes. Stop stirring and gently shake the pan occasionally to allow the mixture to cook evenly until it reaches a deep amber color, 5 to 10 minutes.
- Add pepitas: Remove the pan from heat immediately, stir in pumpkin seeds thoroughly, then pour the hot mixture onto buttered parchment paper or foil. Use a spatula to spread the brittle thinly and evenly.
- Cool and break brittle: Allow the brittle to cool and harden for about 10 minutes. Once firm, break into shards to serve. Store any leftover brittle in an airtight container to maintain freshness.
Notes
- Ensure eggs are at room temperature to avoid curdling when mixing with warm liquids.
- When making the brittle, avoid stirring once sugar dissolves to prevent crystallization; instead, gently shake the pan.
- If you do not have chai concentrate, steep chai tea bags very strong and reduce the liquid.
- Use a fine mesh sieve if you notice any cooked egg bits for a smooth custard texture.
- Chilling the custards for the full time improves texture and flavor development.
- Brittle can be made a day ahead and stored airtight for convenience.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
