Cardamom Creme Brulee Parfait with Candied Pumpkin Recipe

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.