pumpkin custard with caramelized pecans

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pumpkin custard with caramelized pecans

 

Prep Time | 30 min.

Cook Time | 30 min.

Level of Difficulty | Difficult

 

 

We've added rich-tasting pecans to this pumpkin

custard because pecan trees, though long associated

with the South, were also cultivated by pioneers who

settled Ohio in the 18th century.

 

 

Ingredients

 

 

 

1/3 cup(s) sugar

2 tbsp water

1 cup(s) pecan halves, coarsely chopped

2 cup(s) low-fat milk

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground cloves

1/2 cup(s) unpacked brown sugar, packed

4 large egg(s)

2 medium egg white(s)

2/3 cup(s) canned pumpkin, solid-packed

1 tsp vanilla extract

 

 

 

Instructions

 

 

 

Preheat the oven to 350°F. Arrange eight 6-ounce

custard cups in a large roasting pan.

 

 

Combine the sugar and water in a saucepan; bring to a

boil. Cook, without stirring, until the sugar turns a

light caramel color, about 5 minutes. Stir in the

pecans and toss to coat. Cook until the mixture is a

dark caramel color, about three minutes more. Quickly

pour the pecan mixture onto a large nonstick baking

sheet and cool completely on a rack. Break nut mixture

into small pieces and sprinkle into the custard cups.

Set aside.

 

 

Combine the milk, cinnamon, cardamom, and cloves in a

saucepan and bring to a boil. Cook, stirring

occasionally, 2 minutes. Whisk the brown sugar, eggs

and egg whites in a large bowl. Whisk the hot milk

mixture into the egg mixture. Stir in the pumpkin and

vanilla. Ladle the mixture into the custard cups.

 

 

Place the roasting pan in the oven, then pour enough

hot water into the pan to come halfway up the sides of

the custard cups. Bake until toothpick inserted in the

center of the custards comes out clean, about 30

minutes. Remove the cups from the roasting pan and

cool on a rack. Cover and refrigerate at least 4 hours

before serving.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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