Prep 25 mins
Cook 40 mins
This is a delightful autumn dessert that is really not complicated at all. It does require about 7 hours to cool and chill, which is not factored into the preparation time.
- 1⁄4 cup hazelnuts, skinned, toasted, coarsely chopped
- 3⁄4 cup granulated sugar
- 2 tablespoons water
- 2 cups milk
- 1 cup pumpkin puree
- 1⁄2 cup light brown sugar (packed)
- 3 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pumpkin pie spice
- 1⁄8 teaspoon salt
- Heat oven to 350 degrees.
- Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
- Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
- Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
- Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
- To serve, invert each cup onto a dessert plate, then seve at once.
I chilled these 6 hours but not overnight, and had some trouble getting them out of the mold. The flavor was fantastic though!
This was delicious!!!! We love pumpkin and caramel and together was like heaven! Thanks, made for PRMR!!!!!
Very good. We had this earlier in the week, and it went over good. DS thought it could of used a weee bit more pumpkin pie spice, but overall a BIG HIT. Made for Potluck tag.