Best 8 Pumpkin Custard Profiteroles With Maple Caramel Recipes

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In search of a delectable dessert that will tantalize your taste buds? Look no further than the heavenly pumpkin custard profiteroles with maple caramel. These bite-sized pastries are a delightful combination of crisp choux pastry shells filled with a velvety pumpkin custard and drizzled with a rich maple caramel sauce. The perfect balance of flavors and textures makes this dessert a must-try for any occasion. Whether you're hosting a dinner party, preparing a special treat for your family, or simply craving a sweet indulgence, this recipe will guide you through the process of creating these delectable pumpkin custard profiteroles with maple caramel.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.

Steps:

  • 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 (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL



Pumpkin Custard Profiteroles With Maple Caramel image

Pumpkin Custard Profiteroles With Maple Caramel

Categories     Thanksgiving     Bread     Bourbon     Milk/Cream     Egg     Vegetable     Dessert     Bake     Pecan     Spice     Vanilla     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Pastry

Yield 16 servings

Number Of Ingredients 27

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 pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Profiteroles:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

Steps:

  • For maple caramel:
  • 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.)
  • For pumpkin custard:
  • 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.)
  • For profiteroles:
  • 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.
  • Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
  • Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 13

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • 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 saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don't tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN MAPLE CUSTARD



Pumpkin Maple Custard image

Make and share this Pumpkin Maple Custard recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid- pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup chopped crystallized ginger
1 cup sweetened whipped cream

Steps:

  • Preheat oven to 325 degrees.
  • In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
  • Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
  • Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
  • Divide mixture evenly among six 6-ounce ramekins or custard cups.
  • Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
  • Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
  • Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
  • Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
  • Serve garnished with chopped crystallized ginger and sweetened whipped cream.

Nutrition Facts : Calories 352.9, Fat 23.3, SaturatedFat 13.1, Cholesterol 281.4, Sodium 105.9, Carbohydrate 32, Fiber 0.2, Sugar 25, Protein 5.5

PUMPKIN MAPLE CUSTARDS



Pumpkin Maple Custards image

This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 6

Number Of Ingredients 8

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Steps:

  • Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
  • Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
  • Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
  • Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

MAPLE PUMPKIN CUSTARD



Maple Pumpkin Custard image

I have not tried this recipe. I got this recipe from Bariatric Eating. You can top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.

Provided by internetnut

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
15 ounces can 100% pure pumpkin puree
1/2 cup Splenda sugar substitute, granular
1/4 cup joseph's sugar-free maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup skim evaporated milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons joseph's sugar-free maple syrup

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
  • In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
  • MAPLE WHIPPED CREAM.
  • 1 cup heavy whipping cream.
  • 2 tablespoons Joseph's sugar free maple syrup.
  • In a medium bowl whip the cream and maple syrup until soft peaks form.

Nutrition Facts : Calories 171.3, Fat 13, SaturatedFat 7.5, Cholesterol 121.3, Sodium 220.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4.6, Protein 5.9

FAUX PROFITEROLES WITH WARM CARAMEL SAUCE



Faux Profiteroles with Warm Caramel Sauce image

Croissants are a super quick stand-in for cream puffs in this luscious treat. The from-scratch caramel sauce couldn't be easier to make and it's irresistible with butter pecan ice cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 6

6 miniature croissants
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
2 tablespoons butter
3 cups butter pecan ice cream

Steps:

  • Place croissants on a baking sheet; bake at 350° for 5 minutes or until warmed., In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 330°. Remove from the heat; gradually stir in cream and butter until smooth., Split croissants horizontally. Place a scoop of ice cream on the bottom half of each croissant; replace tops. Drizzle each with 2 tablespoons caramel sauce (save remaining sauce for another use).

Nutrition Facts : Calories 435 calories, Fat 27g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 342mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

PROFITEROLES WITH CARAMEL SAUCE



Profiteroles with Caramel Sauce image

This dessert combines two confections that are popular in Chile: caramel and the small cream puffs called profiteroles.

Yield Makes about 4 dozen

Number Of Ingredients 18

1 cup water
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup all purpose flour
1/4 teaspoon salt
4 large eggs
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups whole milk
2/3 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
1/2 cup all purpose flour
Pinch of salt
1 1/3 cups sugar
1/3 cup water
2/3 cup whipping cream
1/4 cup (1/2 stick) butter, cut into cubes

Steps:

  • Bring 1 cup water and butter to boil in heavy medium saucepan. Reduce heat to low; add flour and salt. Stir until mixture is smooth and pulls away from sides of pan, forming ball, about 1 minute. Transfer to large bowl. Using handheld mixer, beat in eggs 1 at a time, blending well after each addition. Cover dough loosely with plastic. Let stand until cool, about 1 hour.
  • 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 baking sheets, spacing 1 inch apart. Using moistened fingertips, smooth rounds. Bake until golden brown and puffed, about 23 minutes. Remove puffs from oven; turn off heat. Pierce side of each puff with tip of small knife. Return puffs to oven; let stand 10 minutes with door ajar. Remove from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Bring milk, cream, and vanilla bean to simmer in heavy large saucepan. Whisk egg yolks, sugar, flour, and salt in large bowl to blend. Gradually whisk in hot milk mixture; return to saucepan. Whisk over medium heat until filling thickens and boils, about 1 minute. Stir in gelatin mixture. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling and chill until cold, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
  • Spoon pastry cream filling into pastry bag fitted with 1/4-inch plain tip. Insert tip into cut on each puff and fill with cream. (Can be prepared 8 hours ahead. Cover loosely with plastic wrap and refrigerate.)
  • Stir sugar and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Add cream (mixture will bubble vigorously). Whisk in butter. Remove from heat.
  • Place 4 puffs on each plate. Drizzle puffs with warm caramel sauce.

Tips:

  • For a richer flavor, use dark chocolate instead of semisweet chocolate.
  • If you don't have a piping bag, you can use a ziplock bag with the corner cut off.
  • To make sure the profiteroles are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • Let the profiteroles cool completely before filling them.
  • If you're short on time, you can use store-bought custard or maple caramel sauce.

Conclusion:

Pumpkin custard profiteroles with maple caramel are a delicious and elegant dessert that are perfect for any occasion. They're also relatively easy to make, so even beginner bakers can give them a try. With a little planning, you can have these delicious treats ready to enjoy in no time. So what are you waiting for? Give this recipe a try today!

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