PUMPKIN PECAN CUSTARD
What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 55m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.5 g, Cholesterol 100.7 mg, Fat 7.4 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 248 mg, Sugar 35.4 g
PUMPKIN PECAN CUSTARD
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative-and we don't miss the crust at all. It firms up as it cools. -Abby Booth, Coweta, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes., Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN CUSTARD WITH PECAN-GINGER TOPPING
A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping. I buy candied ginger already cute in bits.
Provided by Mikekey * @Mikekey
Categories Puddings
Number Of Ingredients 18
Steps:
- Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
- In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
- Mix in pumpkin and evaporated milk.
- Divide evenly between the 2 prepared dishes.
- Bake for 20 minutes.
- For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
- When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
- Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.
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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