Pumpkin Custard With Pecan Ginger Topping Recipes

PUMPKIN PECAN CUSTARD

Steps:

• 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.

PUMPKIN CUSTARDS WITH BRITTLE TOPPING

Steps:

• Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
• In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
• Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING

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.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.