• 4servings
  • 45minutes
  • 418calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B12, H
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 egg yolks

  2. 1/4 cup maple syrup

  3. 1 cup heavy whipping cream

  4. 1/2 cup canned pumpkin

  5. 1/4 teaspoon ground cinnamon

  6. 1/4 teaspoon vanilla extract

  7. 1/8 teaspoon ground ginger

  8. 2 teaspoons sugar

  9. 2 teaspoons packed brown sugar

  10. 1/4 cup chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Pumpkin Praline Creme Brulee Recipe photo by Taste of Home 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.


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