Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle


I love Thanksgiving dessert; pumpkin, pecan and apple pie are all favorites.  However, sometimes those desserts are just too sweet and heavy after eating such a big meal.

I love pumpkin and chai anything, so when I saw these Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle I had to give them a try. 

They are light tasting and a fun alternative to other holiday desserts.  They are also a CINCH to make.  If you want something different for your celebrations this season, this is the perfect alternative.

Come on, I'll show you how to make it...

 
Here's what you will need:  Heavy whipping cream, whole milk, light brown sugar, eggs, granulated sugar, pumpkin puree, chai tea concentrate, orange zest, vanilla extract and pepitas.  Ingredients not shown: Water.


In a 3-quart pan over medium heat, stir 1 cup heavy whipping cream, 1 cup whole milk and 1/4 cup light brown sugar until sugar is dissolved, about 3 minutes.  Remove from heat.


In a bowl, whisk 6 egg yolks until they are light yellow.  Add 1/4 cup granulated sugar and whisk until blended.


SLOWLY, whisk a fourth of the hot cream mixture into the egg mixture.  If you add too much you will have scrambled eggs.  Then slowly whisk in remaining cream mixture along with 1/2 cup pumpkin puree, 1/3 cup chai tea concentrate, 2 teaspoons orange zest and 1 teaspoon vanilla extract.


Divide mixture among six ramekins (3/4 cup).  Set in a 12 x 16-inch roasting pan at least 2-inches deep.  Set pan in oven and pour in boiling water to halfway up sides of ramekins.  Bake at 325 degrees until custards hardly jiggle when gently shaken, 45-50 minutes.  Lift the ramekins out of the water and let cool on racks for 30 minutes, then chill until really cold, 4-6 hour.  Cover after cold.

While waiting to chill, make the pumpkin seed brittle.


In a heavy 6-8-inch frying pan over medium-high heat, stir 1/3 cup granulated sugar and 1/4 cup water until sugar is dissolved, 1-2 minutes.  Cook without stirring, shaking pan often, until mixture is a deep amber color, 5 to 10 minutes.


Remove from heat and stir in 1/2 cup pepitas.  Pour onto a decent sized piece of buttered parchment or foil and spread as thin as you can.  You will have to work fast.

Let cool until hard, about 10 minutes.  Cut or break brittle into shards to use as garnish.  Store airtight, if not using at once.


So delicious.


And pretty too.  Enjoy.

Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle
Inspired by Sunset Magazine

For the pots de creme:
1 cup heavy whipping
1 cup whole milk
1/4 cup firmly packed light brown sugar
6 large egg yolks
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/3 cup chai tea concentrate
2 teaspoons orange zest
1 teaspoon vanilla extract

For pumpkin seed brittle:
1/3 granulated sugar
1/4 cup water
1/2 cup pepitas (hulled, roasted pumpkin seeds)

In a 3-quart pan over medium heat, stir heavy whipping cream, whole milk and light brown sugar until sugar is dissolved, about 3 minutes.  Remove from heat.

In a bowl, whisk egg yolks until they are light yellow.  Add granulated sugar and whisk until blended.

SLOWLY, whisk a fourth of the hot cream mixture into the egg mixture.  If you add too much you will have scrambled eggs.  Then slowly whisk in remaining cream mixture along with pumpkin puree, chai tea concentrate, orange zest and vanilla extract.

Divide mixture among six ramekins (3/4 cup).  Set in a 12 x 16-inch roasting pan at least 2-inches deep.  Set pan in oven and pour in boiling water to halfway up sides of ramekins.  Bake at 325 degrees until custards hardly jiggle when gently shaken, 45-50 minutes.  Lift the ramekins out of the water and let cool on racks for 30 minutes, then chill until really cold, 4-6 hour.  Cover after cold.

While waiting to chill, make the pumpkin seed brittle.

In a heavy 6-8-inch frying pan over medium-high heat, stir granulated sugar and water until sugar is dissolved, 1-2 minutes.  Cook without stirring, shaking pan often, until mixture is a deep amber color, 5 to 10 minutes.

Remove from heat and stir in pepitas.  Pour onto a decent sized piece of buttered parchment or foil and spread as thin as you can.  You will have to work fast.

Let cool until hard, about 10 minutes.  Cut or break brittle into shards to use as garnish.  Store airtight, if not using at once.

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75 Comments

  1. Lori 1

    This looks great, like a fancy dessert I’d order in a restaurant! :)

  2. HoneyB 2

    Looks great! I love the brittle!

  3. I agree with having a lighter dessert after the BIG EVENT!!! This twist on pumpkin pie looks and sounds incredible and just perfect for the occasion.

  4. I had a pumpkin seed brittle at a restaurant and adored it. Thanks for sharing the recipe – now I can make some!

  5. Barbie with a T 6

    Those are sure pretty (and spirited) desserts and your photos are fantastic. I could almost taste those pumpkin seeds by just looking at them. I am anxiously awaiting Thanksgiving and Christmas and your recipes are adding so much excitement to this period of anticipation! YEP, the holidays are certainly here. Happy Holidays!

  6. Oh wow! I love a different twist on pumpkin pie. Very pretty.

  7. You know…you’re making the decision on what to make for Thanksgiving difficult with all these great choices! This dessert looks so good. Another great recipe.

  8. Daziano 10

    Now, this is a COOL and chic recipe for the holidays!!! And I love your pepitas brittle!!!!!!!

  9. Maureen 11

    Holy Yum! And as usual, your presentation is impeccable! Food porn…

  10. This looks great! And so easy. I bought my pumpkin puree a couple weeks ago and have been trying to decide what to make with it since I’m not crazy about pumpkin pie. Thanks for solving my dilemma!

  11. Sandy S 13

    What a wonderful alternative to pie! And so pretty, too. I love the extra touch of elegance the pepita brittle provides. Even your ramikins are attractive!

    Happy Thanksgiving!!

  12. sounds delish! I am still working on my menu, but if there is room I may be adding this!

  13. Mmmmmm those look yummerific! Oh, and I tried your pumpkin glaze cake thingy this past weekend……..

    Oh. Dear. God.

  14. Jacque 16

    oooh, so very cool! I love the brittle, it reminds me of pine cones. Looks delish!

  15. Wow, and you made it look so easy! They’re beautiful!

  16. Cathy? You are a freaking genius. I just thought you should know, in case no one has ever mentioned it.

  17. Louise 19

    What a perfect match … pumpkin and chai spices. Bet is smells wonderful!

  18. Teri 20

    This looks so elegant. Beautiful color… also so unique! My daughter is a big fan of the chai latte so she would probably want to help make this one! Amazing… this tops pumpkin pie!

  19. shonda 21

    If my diet is every going to have a smidgen of success, I am going to have to go cold turkey off your blog.
    This looks amazing. I’m Oregon bound for Thanksgiving.

  20. Rayrena 22

    OhCathy, those are some seriously beautiful desserts. Love the twig decorations.

  21. It looks beautiful, Cathy – you really are so talented !

  22. marcy 24

    wow… those look amazingly yummy. COming from you though Cathy, I’m not very surprised! You really have to stop tempting me to gain weight this holiday, lol.

  23. Liz C. 25

    Frankly, I’ve been known to skip the holiday meal just so I can eat pumpkin pie loaded with whipped cream. However, I think I’ve fallen in love with this recipe! Pepitas Brittle is just about the coolest thing ever…

  24. Alisa 26

    This is too cool! You are so talented. I’m impressed.

  25. ELRA 27

    Melt in your mouth type of dessert! Delicious.

  26. Cheryl 28

    LOVE all sorts of seedy recipes…will have to try this one!

    (Of course I USED to have a thing for seedy men, too…thankfully, that’s in the distant past…. ;) )

  27. Lo 30

    I really think that the pumpkin seed brittle takes this one to a whole new level. I’m fairly sure this is a great idea. :)

  28. Ok that does look really cool. I’m totally digging the pumpkin seed brittle.

  29. Looks look and sound delicious! And what a beautiful presentation!!

  30. blair 33

    OK, I want to move in! I don’t like to, but I would do dishes!

  31. tipper 34

    Neat-something totally different! And looks yummy too!

  32. Natty 35

    OH OH OH!!! I NEED TO MAKE THIS!!! I AM WRITING IN ALL CAPS!!!

    Okay, I’ve calmed down a bit but this looks extraordinary!

  33. you are flippin’ amazing. I have these ingredients. I CAN do this!!!

  34. Mrs. L 37

    Though I’m not sure about the pumpkin pots de creme, that pepitas brittle sounds divine!

  35. Pam 38

    Oh Cathy, these look amazing. I love the pepita brittle. This is a perfect dessert – sweet, creamy, salty and crunchy.

  36. It looks great and if we weren’t going to Pat’s for Thanksgiving we would be tempted to try it.

  37. Suzette 40

    You have an incredible gift for publishing recipes made of substances I have additions to. Pumpkin – Check! Chai – Check! Pumpkin Seeds – Check. Little tart-like, puddingly thingies – Check! Now I’ve got yet another recipe to test, and I suspect it will be amazing. Thanks!

  38. Marjie 41

    I love pumpkin things! I made butternut squash, and it tasted just like pumpkin pie filling! I’m going to write about it soon.

  39. Medena 42

    Wow! That looks and sounds like something out of a high end restaurant!
    Great presentation!

  40. Since I started blogging my family has enjoyed a host of new delicious culinary offerings from my kitchen. You personally, my dear, have put them on the brink of crying “Uncle!” This may just cause them to crash and burn (or possibly merely adjust their weight limit up a tad). ; )

  41. Leslie 44

    wonderful..not diet friendly, but that wouldnt stop me!!!!
    Love the twig!

  42. Katie 45

    Everything about this looks wonderful! Chai tea always makes me think of pumpkin pie, I bet it goes great here!

  43. Amber 46

    Cathy, you continually amaze with all these recipes that are so lovely or fun or both and they are no where near as difficult as one might think. This would be nice for a small dinner party.

  44. Erinn 47

    I lerv, lerv, lerv, pepitas. This is a wonderful take on traditional Fall desserts. Yummy and individual servings so no one has to fight! ;)

  45. Those look so elegant! They look like something out of a fancy restaurant!

  46. Natasha 49

    Fantastic find! I am going to try these out!

  47. Totally Fancy Schmancy! These are very posh! Funny beard story in earlier post too. It made me smile so early in the morning!

  48. Lovely, Cathy. I may have to do this one next week…or tonight!!

  49. grace 52

    oh, how i love chai. and nut brittle. pumpkin, not so much, but methinks i could get past that. at least temporarily. for chai’s sake. :)

  50. Indigo 53

    Oooooh these look so impressive! I love the brittle on the side, too.

  51. That is so cool! And so delicious-looking!

    That’s quite original – I have a big pumpkin at home just begging to be made into this.

  52. Sandie 56

    Bravo! What a splendid dessert for Thanksgiving—love that it’s a bit outside of the norm. The brittle is a nice touch, not to mention your plating with the twigs—very festive indeed!

  53. These look amazing! You could give me Chai flavored cardboard and I would totally be into it, but those look so custardy and delicious. Also, pumpkin and chai make more than just a great latte, don’t they!

  54. Oh yum! I am there with you on the pumkin chai. I can’t wait to try this recipe out! :)

  55. pam 60

    My daughter loves Chai tea, I’ll have to make this for her when she is home on break.

  56. Ooh, so refreshingly different. Love.

  57. dawn 62

    chai! of course! how fabulous is that combo! Cathy you always pick the really good recipes. Smart little cookie that you are.

  58. Egghead 63

    OK that’s it. Now my pants won’t button and I haven’t even taken a bite.

  59. Thank you for sharing this beautiful alternative to Pumpkin Pie. Although it is my families favorite, I get bored with the plain version. This is a wonderful way to replace the traditional with something extraordinary! Also, I love the brittle and presentation.

  60. medstudentwife 65

    omg !!! i HAVE to make THIS !!!!

  61. Kevin 66

    That looks so good! I really like the sound of both the pumpkin chai pot and the pumpkin seed brittle!

  62. Bunny 67

    This is very nice Cathy and your right with all the eating we’ll be doing on turkey day this is a nice change.

  63. Laura 68

    This looks terrific (and special).BTW- I made the pumpkin cake along with the glaze with my nieces and we really enjoyed it. My 13 year old niece took a huge chunk of it home with her because she liked it so much!

  64. From Sunset Magazine?? Wow, they’re really getting a little Gourmet on us, aren’t they? Your pictures are fabulous. You should have taken the pics for the magazine. I definitely love this dessert idea- especially that yummy pumpkinseed brittle!

  65. That peanut brittle garnish is the very BEST thing I have seen lately.

  66. Biz 72

    The pumpkin seed brittle is pure genious! (somehow my spelling doesn’t look right on that!)

    Happy Friday!

  67. that looks amazing
    i mean really cathy
    so so so perfect
    my kinda dessert
    totally beautiful

  68. Wowza! And what a presentation!!!

  69. Olga 75

    Made this yesterday; wanted to make creme brulee but couldn’t find the flamethrower. Ah, blowtorch I mean. Whatever.

    It was delicious. I substituted 9-spice mix for the chai extract; worked like a charm (1/4 teaspoon full; maybe a bit more would have been good). Also made pistachio brittle bc my husband tells me he doesn’t like pumpkin seeds (huh? Never noticed that before…), but didn’t want to loose the color scheme orange/green.

    Very, very, very nice. And foolproof.

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