Pumpkin Custard With Crunchy Pecan Topping

Prep Time: 0 Minutes

Cook Time: 60 Minutes

Ready In: 60 Minutes

Servings: 10

This is another recipe from Southern Living Christmas cookbook. These used to be my favorite cookbooks until recipezaar. A cross between pumpkin pie and pudding with a wonderful crunchy topping.

Ingredients:

1 (15 ounce) can pumpkin (not pumpkin pie filling)

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 1/4 cup 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 oz. ramekins or custard cups.
3. Place in a large roasting pan; add hot water to depth of 1 .
4. Bake uncovered, at 325 degrees for 55 minutes.
5. 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 golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
6. Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
7. To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.

By RecipeOfHealth.com