Warm chai-pumpkin cream cups with golden apples and pecan crunch
An original, comforting warm layered dessert featuring silky pumpkin chai cream, butter-glazed golden apples, and a pecan-oat crunch. Perfect served in cups or ramekins on cool evenings.
Ingredients
- 300 g pumpkin purée (natural, without sugar)
- 350 ml whole milk
- 150 ml heavy cream
- 4 unit egg yolks
- 90 g brown sugar (divided)
- 6 g chai spice blend (canela, jengibre, cardamomo, clavo and pimienta negra)
- 5 ml vanilla extract
- 1 g fine salt
- 300 g apples (peladas and diced small)
- 30 g butter
- 15 ml lemon juice
- 70 g pecans (chopped)
- 40 g rolled oats
- 20 g all-purpose flour
- 2 g ground cinnamon
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F.
- 2
In a saucepan, heat the whole milk, heavy cream, chai spice blend, vanilla extract, and salt over medium heat until steaming but not boiling.
- 3
In a bowl, whisk the egg yolks with 60 g of the brown sugar until slightly lighter in color. Gradually whisk in the hot milk mixture to temper the yolks.
- 4
Add the pumpkin purée and mix until smooth. Strain if you want an extra silky texture.
- 5
Divide the pumpkin cream among 6 oven-safe ramekins or cups set inside a deep baking dish. Add hot water to the dish until it reaches halfway up the sides of the cups to create a water bath.
- 6
Bake for 20 minutes at 180 °C / 350 °F, or until the cream is just set around the edges and still slightly wobbly in the center. Remove from the water bath and let rest for 5 minutes.
- 7
While the cream bakes, make the crunch. In a bowl, combine the pecans, rolled oats, all-purpose flour, ground cinnamon, and 15 g of the remaining brown sugar. Add 15 g of the butter and rub together with your fingers until crumbly.
- 8
Spread the crunch mixture on a small tray and bake at 180 °C / 350 °F for 8 to 10 minutes, stirring once, until golden. Set aside.
- 9
In a skillet, melt the remaining 15 g butter over medium heat. Add the apples, lemon juice, and the remaining 15 g brown sugar. Cook for 5 to 7 minutes, stirring, until the apples are golden and tender but not falling apart.
- 10
To serve, spoon a layer of golden apples over each warm cream and finish with the pecan crunch on top. Serve immediately.
- 11
For a more defined layered presentation, alternate cream, apples, and crunch in heatproof cups just before serving.
Chef tips
Use a thick pumpkin purée so the cream sets with a better texture. Add the crunch at the end to keep it crisp.
Substitutions
You can replace pecans with walnuts. Whole milk can be swapped for evaporated milk for a richer cream. If you do not have chai spice blend, use a similar mix of cinnamon, ginger, and cardamom.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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