Pumpkin Custard With Crunchy Pecan Topping

Submitted by nascarmom

"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."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 8 4 oz. custards
• Serves: 8

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

directions

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.