Pumpkin Custards with Crunchy Pecan Topping

Oxmoor House
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.
8 servings

Ingredients

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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

Preparation

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.

Created date

August 2009