Featured

Pumpkin Praline Creme Brulee Recipe

2 1 1
Pumpkin Praline Creme Brulee Recipe
Pumpkin Praline Creme Brulee Recipe photo by Taste of Home
Publisher Photo

Pumpkin Praline Creme Brulee Recipe

Read Reviews
2 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pumpkin Praline Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p125

Nutritional Facts

1 each: 418 calories, 34g fat (17g saturated fat), 389mg cholesterol, 39mg sodium, 24g carbohydrate (18g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. Combine sugars. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with Pecans. Serve immediately.
  4. 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.
Originally published as Pumpkin Praline Creme Brulee in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p125

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Praline Creme Brulee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
crystalrp User ID: 47933 100200
Reviewed Nov. 26, 2011

"The brulee part was tasty, but what is not to like about browned sugar? The inside is nowhere near sweet or pumpkiny enough. I did not care for this."

Loading Image

Similar Recipes

More from Taste of Home