pumpkin pecan custard

Ingredients

• Servings: 6
• custard:
• 3 eggs
• 2/3 cup lightly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups canned pumpkin puree
• 1 cup low-fat evaporated milk
• topping:
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/2 tablespoon melted butter
• 3 tablespoons chopped toasted pecans
• garnish:
• whipped cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• custard: preheat oven to 350 degrees f (180 degrees c). lightly grease six 6-ounce (180 ml) ramekins and arrange on baking sheet.
• in a medium bowl or large glass measuring cup, beat eggs lightly with a fork. add 2/3 cup (150 ml) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. stir in pumpkin puree until blended. slowly stir in evaporated milk. pour evenly into prepared ramekins.
• bake in the preheated oven for 20 minutes.
• topping: meanwhile, in small bowl, combine 2 tablespoons (30 ml) brown sugar, flour and 1/4 teaspoon (1 ml) cinnamon. add melted butter and stir in pecans.
• after baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
• transfer to rack to cool. serve warm or chilled with a dollop of whipped cream, if desired.