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Pumpkin Custards With Crunchy Pecan Topping

Southern.Crockpot's picture
Ingredients
  Canned pumpkin 15 Ounce (1 Can)
  Heavy whipping cream 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Grated orange rind 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Eggs 2 Large, lightly beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped pecans 1 Cup (16 tbs)
Directions

Stir together first 11 ingredients in a large bowl.
Pour mixture evenly into 8 lightly greased 4-ounce ramekins or custard cups.
Place in a large roasting pan; add hot water to pan to depth of 1".
Bake, uncovered, at 325° for 55 minutes.
Meanwhile, melt butter in a large skillet over medium heat; add pecans and 1/2 cup sugar.
Cook, stirring constantly, 6 minutes or until sugar is dissolved and mixture is just golden brown.
Pour onto a parchment paper-lined pan, spreading evenly.
Cool completely; break into small pieces, and set aside.
Remove ramekins from water; cool slightly on wire racks.
Cover and chill up to 24 hours, if desired.
To serve, top each custard with 1 1/2 tablespoons pecan topping.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Healthy
Preparation Time: 
5 Minutes

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