Jumat, 15 Agustus 2014

Pumpkin Custard

It was easy to make, and I used heavy cream because that is what I had in the fridge.

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 eggs
  • 1 cup half-and-half cream
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

  • 1/4 cup packed brown sugar
  • 1/4 cup chopped Diamond of California® Pecans
  • 1 tablespoon butter, melted
  • Whipped cream and ground cinnamon, optional

  1. In a large bowl, combine the first six ingredients; beat until smooth.
  2. Pour into four greased 10-oz.
  3. custard cups.
  4. Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in.
  5. Bake, uncovered, at 350° for 20 minutes.
  6. For topping, combine the brown sugar, pecans and butter.
  7. Sprinkle over custard.
  8. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.
  9. Serve warm or chilled; top with whipped cream and cinnamon if desired.
  10. Store in the refrigerator.

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