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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Monday, October 27, 2014

Pumpkin Custard with Maple Pecan Crunch Recipe

Steeped in tradition, Thanksgiving dinners are known for turkey carving, sharing words of thanks around the table and spending time with family. For a twist on the customary pumpkin pie, personalize holiday menus with gluten-free pumpkin custards and cheesecake that friends and family with sensitive diets can enjoy.

Nielsen-Massey Mexican Pure Vanilla Extract elevates timeless ingredients with nuances of flavor in the Decadent Pumpkin Custards recipe. The sweet and woody notes in the extract complement the blend of cinnamon, nutmeg and cloves in these individual custards to create a festive and unforgettable combination perfect for guests reluctant to share.

Decadent Pumpkin Custards with Maple Pecan Crunch

Pumpkin Custards Recipe
Serves 8

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

Pre-heat oven to 325˚F. Place 8 (6-ounce) 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 ¾-inch 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 Recipe

¼ cup pure maple syrup
½ teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
⅛ teaspoon cayenne pepper
1 cup 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.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. www.nielsenmassey.com.

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