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Wednesday, February 17, 2016

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.

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