Pumpkin custards with peppery pecans

By Bexter

Ingredients

• 2 eggs, lightly beaten
• 1/2 1/2
• 15 ounce can (scant 1 cup) pumpkin
• 3/4 3/4
• cup whipping cream, half-and-half, or light cream
• 1/4 1/4
• cup packed brown sugar
• 1/2 1/2
• teaspoon pumpkin pie spice
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• cup Peppery Pecans (see recipe below)
• 1/4 1/4
• cup maple syrup

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup. Makes 4 servings.