Pumpkin Custards With Crunchy Pecan Topping Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Pumpkin | 1 Can (10oz) | |
| Heavy whipping cream | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| Salt | 1/2 Teaspoon | |
| Orange rind | 1/2 Teaspoon, grated | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 2 large eggs, lightly beaten | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
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.
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.
Chef
