Pumpkin Custard Profiteroles with Maple Caramel

Pumpkin Custard Profiteroles with Maple Caramel
Photo by Scott Peterson

Ingredients

  • ¼ cup bourbon
  • 1 cup pecans
  • ¾ cup sugar
  • 1 teaspoon ground allspice
  • Lightly sweetened whipped cream
  • ½ cup unsalted butter
  • 1 ½ teaspoons sugar
  • + 17 more ingredients
    • 1 large egg yolk
    • 1 teaspoon ground cinnamon
    • ½ cup water
    • ¼ teaspoon salt
    • ½ cup unsalted butter
    • ¾ cup heavy whipping cream
    • 4 large eggs
    • 1 cup maple sugar
    • 1 cup all purpose flour
    • 2 ¼ cups canned pure pumpkin
    • ½ cup whole milk
    • ½ teaspoon salt
    • ½ teaspoon ground cloves
    • 1 teaspoon ground ginger
    • ¼ teaspoon vanilla extract
    • 3 cups whipping cream
    • 9 large egg yolks

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. Cove...

View full recipe at Epicurious

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