Pumpkin Custard with Maple Pecan Crunch
Thanksgiving is around the corner, and it’s time for menu planning! Why not try something a little different with pumpkin this year? This pumpkin custard with maple pecan crunch is a fresh take on the traditional Thanksgiving dessert, and they are made in cute individual servings!
Pumpkin Custard with Maple Pecan Crunch
Pumpkin Custards
Recipe Type: Dessert
Author:
Serves: 8
Ingredients
- 1½ cups half-and-half
- 2 tablespoons Irish cream liqueur
- 4 large eggs, lightly whisked
- ⅔ cup packed light brown sugar
- 2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 (15-ounce) can 100% pure pumpkin
Instructions
- Preheat oven to 325˚F.
- Place 8 (6-ounce) ramekins onto a rimmed baking sheet; set aside.
- In a small saucepan over medium-low heat, add half-and-half and liqueur. Heat and stir, just until mixture is warmed then remove from heat.
- In a large bowl, add eggs, sugar, vanilla extract, cinnamon, nutmeg, cloves and salt; whisk until well combined.
- Add pumpkin and whisk until incorporated.
- Slowly pour heated half-and-half mixture into pumpkin mixture; whisk continuously until combined.
- Pour custard mixture into ramekins. Place in oven then carefully pour warm water into sheet pan, so custards are surrounded and water depth is about ¾-inch high.
- Bake until done, about 40-45 minutes.
- Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.
- Top with Maple Pecan Crunch (see recipe below) and serve.
Maple Pecan Crunch
Recipe Type: Dessert
Author:
Ingredients
- ¼ cup pure maple syrup
- ½ teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
- ⅛ teaspoon cayenne pepper
- 1 cup pecans, chopped
- coarse salt (garnish)
Instructions
- Line a rimmed baking sheet with parchment paper; set aside.
- In a small bowl, add syrup, vanilla and cayenne pepper, whisk to combine; set aside.
- Lightly coat a large skillet with cooking spray, place over medium heat. Add nuts to skillet and toast until golden brown, about 2-3 minutes, stirring occasionally.
- Carefully pour syrup mixture over nuts, cook and stir until nuts are coated; remove from heat.
- Place nut mixture evenly onto prepared baking sheet and cool.
- Before serving, top cool custards with Maple Pecan Crunch. Finish custards with a pinch of coarse salt.
- Store unused Maple Pecan Crunch in an airtight container.
Notes
Maple Pecan Crunch is also a delicious way to top freshly baked sweet potatoes.
Special thanks to Nielsen-Massey for sharing this delicious Thanksgiving dessert. Also try their Gluten-Free Pumpkin Cheesecake!
