My Papa Tom's favorite Thanksgiving dessert is Pecan Pie - I have many memories of him waiting patiently in the kitchen after Thanksgiving dinner for someone to start cutting that Pecan pie for him :)
These parfaits are definitely not your classic Pecan Pie that he loves but these are a fun twist on a Thanksgiving classic for those who might not be in the pie mood that day! Creamy Pecan Praline custard, topped with a pecan oat streusel and a cinnamon whipped cream makes for a sweet, salty & creamy dessert all in one.
- 2/3 cup granulated sugar
- 1 tablespoon all purpose flour
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 egg yolks
- 2 cups 2% milk
- 1 cup half and half
- 2 tablespoons Pecan Praline Dark Balsamic
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 cup rolled oats
- 1/4 cup all purpose flour
- 1/4 cup chopped pecans
- 1/4 cup light brown sugar
- 3 tablespoons butter, cold and cubed
- 1 1/2 tablespoons Pecan Praline Dark Balsamic
- 1/2 teaspoon kosher salt
- 1 teaspoon ground Korintje Cinnamon
- Whipped Cream:
- 2 cups heavy whipping cream
- 3 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 tsp ground Korintje Cinnamon
Custard: In a medium bowl, whisk egg yolks and Pecan Praline Dark Balsamic together until well mixed and set aside. In a medium saucepan, combine sugar, flour, cornstarch and salt. Whisk in 2 cups of milk and 1 cup of half and half, whisking until fully combined. Cook over medium heat, whisking frequently, until mixture thickens and comes to a boil. Boil for one minute then remove from heat.
Pour the hot milk mixture into the egg/balsamic mixture slowly and whisking the entire time to temper the eggs. Once all the hot milk has been mixed into the eggs, pour the whole mixture back into the saucepan and put back over medium heat - bring it back to a boil and boil for one minute, whisking the whole time. Remove from heat and gently whisk in butter and vanilla extract. Set aside to let cool and refrigerate until ready to use.
Streusel: To prepare pecan oat streusel place cold butter cubes, Pecan Praline Dark Balsamic flour, brown sugar, oats, pecans, salt and cinnamon in a medium bowl. Use a dough cutter, two forks or hands to mix ingredients until mixture is crumbly. Place mixture on a cookie sheet. Bake in a 325F oven for about 5-7 minutes or until the crumbles start to soften and melt. Pull the crumbles out and let cool for about 10-15 minutes, then put them in a container, recrumbling the mixture with your hands as you do.
Whipped Cream: In a chilled mixing bowl, combine heavy cream, granulated sugar, ½ tsp ground cinnamon and 1 tsp vanilla extract. Whip on high speed until soft peaks form - continue to whip to desired consistency.
all elements can be made ahead of time and combined when you're ready to serve. However, if you have the fridge space, I find it easiest to pour the custard in the parfait cups up front as it is easier to work with when it hasn't fully set. Then you can add the streusel and whipped cream whenever you are ready!