Pumpkin Custard with Caramelized Pecans
|Sugar||1⁄3 Cup (5.33 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Low fat milk||2 Cup (32 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Canned pumpkin puree||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
1. Preheat the oven to 350°F. Arrange eight 6-ounce custard cups in a large roasting pan.
2. Combine the sugar and water in a saucepan; bring to a boil. Cook, without stirring, until the sugar turns a light caramel color, about 5 minutes. Stir in the pecans and toss to coat. Cook until the mixture is a dark caramel color, about 3 minutes more. Quickly pour the pecan mixture onto a large nonstick baking sheet and cool completely on a rack. Break the nut mixture into small pieces and sprinkle into the custard cups. Set aside.
3. Combine the milk, cinnamon, cardamom, and cloves in a saucepan and bring to a boil. Cook, stirring occasionally, 2 minutes. Whisk the brown sugar, eggs, and egg whites in a large bowl.Whisk the hot milk mixture into the egg mixture. Stir in the pumpkin and vanilla. Ladle the mixture into the custard cups.
4. Place the roasting pan in the oven, then pour enough hot water into the pan to come halfway up the sides of the custard cups. Bake until a knife inserted in the center of the custards comes out clean, about 30 minutes. Remove the cups from the roasting pan and cool on a rack. Cover and refrigerate at least 4 hours before serving.