Pre-heat oven to 325 degrees F. Place 8 (6 fl. oz.) 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 inch high. Bake until done, about 40-45 minutes. Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.
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
Pre-heat oven to 160 degrees C. Place 8 (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 2 cm high. Bake until done, about 40-45 minutes. Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.
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
Mexican Pure Vanilla Extract
