Nielsen-Massey Vanillas

Decadent Pumpkin Custards With Maple Pecan Crunch

Decadent Pumpkin Custards With Maple Pecan Crunch

Switch to English units
Switch to Metric units

Pumpkin Custards
1 1/2 cups350 ml half-and-half
2 tablespoons2 tablespoons Irish cream liqueur
4 large eggs, lightly whisked
.66 cup130 g packed light brown sugar
2 teaspoons2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 1/2 teaspoons1 1/2 teaspoons ground cinnamon
1/2 teaspoon1/2 teaspoon freshly grated nutmeg
1/4 teaspoon1/4 teaspoon ground cloves
1/4 teaspoon1/4 teaspoon salt
1 (15 fl. oz.440 ml) can 100% pure pumpkin

Pre-heat oven to 325 degrees F160 degrees C. Place 8 (6 fl. oz.180 ml) 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 3/4 inch2 cm high. Bake until done, about 40-45 minutes. Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.

Maple Pecan Crunch
1/4 cup60 ml pure maple syrup
1/2 teaspoon1/2 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
1/8 teaspoon1/8 teaspoon cayenne pepper
1 cup110 g pecans, chopped
coarse salt (garnish)

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. Maple Pecan Crunch is also a delicious way to top freshly baked sweet potatoes. 

Serves 8

Nutrition Facts

Serv Size 1 Custard

Amount Per Serving
Calories 260 Calories fom Fat 114
% Daily Value*
Total Fat 13g 20 %
Saturated Fat 5g 25 %
Trans Fat 0g
Cholesterol 110mg 37 %
Sodium 170mg 7 %
Total Carbohydrate 30g 10 %
Dietary Fiber 2g 10 %
Sugars 24g
Protein 6g 12 %
Vitamin A 172% Vitamin C 5%
Calcium 11% Iron 8%

*Percent Daily Values are based on a 2,000
calorie diet.

This Recipe Uses:

© 2017 Nielsen-Massey Vanillas, Inc terms of use  privacy policy  site map