PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING
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.
Provided by nascarmom
Categories Dessert
Time 1h
Yield 8 4 oz. custards, 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 11 ingredients in a large bowl.
- Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
- Place in a large roasting pan; add hot water to depth of 1".
- Bake uncovered, at 325 degrees for 55 minutes.
- 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.
- Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
- To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.
Nutrition Facts : Calories 403.7, Fat 25.1, SaturatedFat 10.1, Cholesterol 98.7, Sodium 218.2, Carbohydrate 44.6, Fiber 1.7, Sugar 39.6, Protein 3.9
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