Pumpkin Custard with Maple Pecan Crunch

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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: Foodieaholic 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

1. Preheat oven to 325˚F.
2. Place 8 (6-ounce) ramekins onto a rimmed baking sheet; set aside.
3. 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.
4. In a large bowl, add eggs, sugar, vanilla extract, cinnamon, nutmeg, cloves and salt; whisk until well combined.
5. Add pumpkin and whisk until incorporated.
6. Slowly pour heated half-and-half mixture into pumpkin mixture; whisk continuously until combined.
7. 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.
8. Bake until done, about 40-45 minutes.
9. Remove ramekins from pan, cool completely on wire rack and place in refrigerator to chill.
10. Top with Maple Pecan Crunch (see recipe below) and serve.

3.2.2708 Maple Pecan Crunch Recipe Type: Dessert Author: Foodieaholic 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

1. Line a rimmed baking sheet with parchment paper; set aside.
2. In a small bowl, add syrup, vanilla and cayenne pepper, whisk to combine; set aside.
3. 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.
4. Carefully pour syrup mixture over nuts, cook and stir until nuts are coated; remove from heat.
5. Place nut mixture evenly onto prepared baking sheet and cool.
6. Before serving, top cool custards with Maple Pecan Crunch. Finish custards with a pinch of coarse salt.
7. Store unused Maple Pecan Crunch in an airtight container.

Notes Maple Pecan Crunch is also a delicious way to top freshly baked sweet potatoes. 3.2.2708

 

Special thanks to Nielsen-Massey for sharing this delicious Thanksgiving dessert. Also try their Gluten-Free Pumpkin Cheesecake!