Pumpkin Custard Profiteroles With Maple Caramel Recipes
Two delicious wintry foods combined in a delectable dessert! I am a seasoned custard fanatic and will be making this for Christmas eve brunch this year. *Cook time does not include chill time.
Recipe From food.com
Provided by butterscotchgirl
Categories Breakfast
Time 1h
Yield 6 dessert cups, 6 serving(s)
Number Of Ingredients 8
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PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL - BON …
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- Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
- Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
- Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
PUMPKIN FLAN WITH MAPLE CARAMEL RECIPE | INA GARTEN
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For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan …
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For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan …
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Preheat the oven to 350 degrees F. For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed …
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Nov 4, 2015 1/2 cup maple syrup For the Custard: 3/4 cup cooked pumpkin (or even better, winter squash) purée 4 large eggs, beaten 2 …
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Nov 4, 2015 1/2 cup maple syrup For the Custard: 3/4 cup cooked pumpkin (or even better, winter squash) purée 4 large eggs, beaten 2 …
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Ingredients Maple caramel 1 cup maple sugar 1/2 cup (1 stick) unsalted butter 3/4 cup heavy whipping cream 1/4 cup bourbon 1/4 teaspoon vanilla extract Pumpkin custard 3 cups whipping cream 2 1/4 cups canned …
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PUMPKIN-FILLED PROFITEROLES WITH MAPLE-CARAMEL SAUCE
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Jun 14, 2011 2 tablespoon pure maple syrup 1 tablespoon butter ½ teaspoon vanilla Directions Preheat oven to 400 degrees F for profiteroles: Line a large baking sheet …
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Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan.
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PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL
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Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides …
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Find the recipe for Pumpkin Custard Profiteroles with Maple Caramel and other pecan recipes at Epicurious.com Ingredients Ingredients • 1 cup maple sugar • 1/2 cup (1 …
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Recipe Notes. Profiteroles can be made 1 week ahead; maple caramel can be made 3 days ahead; and custard can be made 1 day ahead.
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Nov 8, 2022 Pumpkin Custard Profiteroles With Maple Caramel These super-seasonal cream puffs are stuffed with a silky pumpkin custard and topped with rich bourbon caramel, whipped cream, and...
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Mar 28, 2023 While the profiteroles are baking, melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Add ¾ cup heavy cream, ¾ cup pure maple syrup, and 1¼ …
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Aug 20, 2004 Step 2. Preheat oven to 425°F. Lightly butter 2 large baking sheets. Spoon dough into pastry bag fitted with 1/2-inch plain tip. Pipe 1-inch rounds on prepared …
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Aug 20, 2004 Step 2. Preheat oven to 425°F. Lightly butter 2 large baking sheets. Spoon dough into pastry bag fitted with 1/2-inch plain tip. Pipe 1-inch rounds on prepared …
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