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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + chilling
  • Makes
    4 servings

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

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Average Rating:
  • crystalrp
    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.