PUMPKIN PRALINE CREME BRULEE

Pumpkin Praline Creme Brulee image

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

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

6 large egg yolks, room temperature
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

Steps:

Preheat oven to 325°. 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, until centers are just set (mixture will jiggle), 25-30 minutes. 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 until sugar is caramelized, 4-7 minutes. Sprinkle with pecans. Refrigerate until firm, 1-2 hours.

Nutrition Facts : Calories 418 calories, Fat 34g fat (17g saturated fat), Cholesterol 389mg cholesterol, Sodium 39mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.