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For Pumpkin Pie Chai Creme:.
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Heat oven to 350F.
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In a medium saucepan, combine cream, pumpkin, ginger and cardamom.
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Cook over medium heat, stirring constantly, until mixture begins to boil.
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Remove from heat.
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In a large bowl, whisk together egg yolks, sugar and vanilla until mixture is thick and pale yellow.
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Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling.
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Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined.
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Divide mixture evenly between ramekins.
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Place ramekins in a roasting pan or deep baking dish.
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Fill with water halfway up the sides of the ramekins.
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Carefully place pan in oven and bake for 45 minutes to 1 hour, adding more water to roasting pan if level gets low.
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Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
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Remove from oven and carefully remove ramekins from water bath using tongs.
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Let cool slightly.
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Serve warm or room temperature.
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For Chocolate Hazelnut Creme:.
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Heat oven to 350F.
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In a medium saucepan, combine cream, cocoa powder and hazelnut extract.
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Cook over medium heat, stirring constantly, until mixture begins to boil.
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Remove from heat.
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In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.
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Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling.
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Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined.
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Divide mixture evenly between ramekins.
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Place ramekins in a roasting pan or deep baking dish.
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Fill with water halfway up the sides of the ramekins.
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Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low.
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Bake until custards are firm and the tip of a knife inserted into the center comes out clean.
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Remove from oven and carefully remove ramekins from water bath using tongs.
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Let cool slightly.
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Serve warm or room temperature.
