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Pumpkin Praline Creme Brulee

The crunchy pecans are a nice contrast to the creamy custard in this recipe. This dessert adds elegance to any meal.—Taste of Home Test Kitchen

4 ServingsPrep: 20 min. Bake: 25 min. + chilling

Ingredients

6 egg yolks
1/4 cup maple syrup
1 cup heavy whipping cream
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon ground ginger
2 teaspoons sugar
2 teaspoons packed brown sugar
1/4 cup chopped pecans, toasted

Directions

In a small bowl, whisk egg yolks and syrup. In a small saucepan, heat
cream over medium heat until bubbles form around sides of pan.
Remove from the heat; stir a small amount of hot cream into egg yolk
mixture. Return all to the pan, stirring constantly. Stir in the
pumpkin, cinnamon, vanilla and ginger.
Transfer to four 6-oz. ramekins or custard cups. Place ramekins in a
baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
325° for 25-30 minutes or until centers are just set (mixture
will jiggle). Remove ramekins from water bath; cool for 10 minutes.
Cover and refrigerate for at least 4 hours.
Combine sugars. If using a creme brulee torch, sprinkle custards with
sugar mixture. Heat sugar with the torch until caramelized. Sprinkle

2 of 2

Pumpkin Praline Creme Brulee (continued)

Directions (continued)

with Pecans. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand
at room temperature for 15 minutes. Sprinkle with sugar mixture.
Broil 8 in. from the heat for 4-7 minutes or until sugar is
caramelized. Sprinkle with pecans. Refrigerate for 1-2 hours or
until firm. Yield: 4 servings.

Nutrition Facts: 1 serving equals 418 calories, 34 g fat (17 g saturated fat), 389 mg cholesterol, 39 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein.