Pumpkin Custards With Crunchy Pecan Topping

By loriarnold

Ingredients

• 1 (15 oz) can pumpkin
• 3/4 cup heavy whipping cream
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 tsp salt
• 1/2 tsp grated orange rind
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 2 large eggs, lightly beaten
• 1/4 cup butter
• 1 cup chopped pecans
• 1/2 cup sugar

Preparation

Step 1

Stir together first 11 ingredients in large bowl. Pour mixture evenly into 8 lightly greased 4 oz ramekins or custard cups. Place in a large roasting pan. add hot water to pan to depth of 1 inch. 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 ontoa 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.

Yield 8 servings