Pumpkin Praline Crème Brulee

Serves: 4 

6 Egg Yolks

1/4 cup maple syrup

1/2 cup canned pumpkin

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/8 teaspoon ground sugar

4 teaspoons brown sugar

1/4 cup chopped pecans, toasted

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 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.

 Transfer to four 6 ounce ramekins or custard cups. Place ramekins in a baking pan; add in 1 inch of boiling water to pan.  Bake, uncovered, at 325° F 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.

 Two hours before serving, place ramekins on baking sheet.  Let stand at room temperature for 15 minutes.  Sprinkle with brown sugar.  Broil 8 inches from heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Refrigerate until chilled.

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