Pumpkin Custards With Crunchy Pecan Topping
|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)|
|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)|
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.