Pumpkin Custard With Crunchy Pecan Topping

Total Time: 1 hr Cook Time: 1 hr

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

Recipe

• 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.