Pumpkin Pie Chai Crme and Chocolate Hazelnut Crm
Indulge in the ultimate dessert duo with this Pumpkin Pie Chai Crème and Chocolate Hazelnut Crème recipe—an irresistible pairing of warm, spiced decadence and rich, nutty sweetness. Perfect for fall or any time you crave a luxurious treat, this recipe features silky custards infused with chai spices and pumpkin puree alongside a luscious chocolate hazelnut blend, highlighted by real hazelnut spread and bittersweet chocolate. Baked to perfection in a gentle water bath and chilled for maximum creaminess, each ramekin offers a gourmet dessert experience. Top with toasted hazelnuts and a dash of chai spice for an elegant, flavorful finish. Whether served as part of a holiday menu or a refined weeknight indulgence, these creamy creations will captivate every dessert enthusiast.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 2 teaspoons vanilla extract
- 0.5 cup canned pumpkin puree
- 1 teaspoon chai spice blend
- 6 ounces bittersweet chocolate, chopped
- 0.33 cup hazelnut spread
- 0.25 cup toasted hazelnuts, finely chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C) and prepare a baking dish large enough to hold six ramekins or small cups. Boil water in a kettle for the water bath.
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium-low until the sugar dissolves and the mixture is steaming (but not boiling).
In a separate bowl, whisk the egg yolks until smooth. Slowly, while whisking, pour a ladleful of the warm cream mixture into the yolks to temper them, then slowly add the rest of the cream mixture while whisking constantly.
Divide the custard base into two equal portions in separate bowls.
For the Pumpkin Pie Chai Crème: Stir the canned pumpkin puree and chai spice blend into one of the custard portions. Mix until well combined.
For the Chocolate Hazelnut Créme: Place the chopped bittersweet chocolate in a heatproof bowl. Pour the remaining warm custard over the chocolate and whisk until the chocolate melts entirely. Stir in the hazelnut spread until smooth and glossy.
Evenly divide the Pumpkin Pie Chai mixture between three ramekins (or half the ramekins you’re using). Do the same with the Chocolate Hazelnut mixture for the remaining ramekins.
Tightly cover each ramekin with foil to prevent a skin from forming, and place them in the prepared baking dish. Pour the boiled water into the baking dish until it reaches halfway up the ramekins to create a water bath.
Carefully transfer the baking dish to the oven. Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 3 hours (or preferably overnight) until fully chilled and set.
To serve, garnish the Pumpkin Pie Chai Crème with a sprinkle of additional chai spice (optional) and the Chocolate Hazelnut Créme with chopped toasted hazelnuts if desired.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 152.3 g | 762% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1619 mg | 540% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 343.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 693 mg | 53% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
