Pumpkin Custards with Crunchy Pecan Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The smooth texture of these custards resembles a cross between pumpkin pie and pudding. The crunchy topping is the perfect complement. There'll be some leftover for you to sprinkle over ice cream or enjoy as a snack. Ingredients:
1 (15-ounce) can pumpkin |
3/4 cup heavy whipping cream |
1/2 cup sugar |
1/2 cup firmly packed dark brown sugar |
1/2 teaspoon salt |
1/2 teaspoon grated orange rind |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
1/8 teaspoon ground cloves |
2 large eggs, lightly beaten |
1/4 cup butter or margarine |
1 cup chopped pecans |
1/2 cup sugar |
Directions:
1. Stir together first 11 ingredients in a large bowl.
2. 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.
3. 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.
4. Remove ramekins from water; cool slightly on wire racks. Cover and chill up to 24 hours, if desired.
5. To serve, top each custard with 1 1/2 tablespoons pecan topping.
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