Name: Pumpkin Pecan Custard
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggs - 3; Lightly packed brown sugar - ⅔ cup; Ground cinnamon - ½ teaspoon; Vanilla extract - ½ teaspoon; Ground allspice - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground cloves - ¼ teaspoon; Canned pumpkin puree - 1 ½ cups; Low-fat evaporated milk - 1 cup; Brown sugar - 2 tablespoons; All-purpose flour - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Melted butter - ½ tablespoon; Chopped toasted pecans - 3 tablespoons; Whipped cream - 2 tablespoons

Ingredients for - Pumpkin Pecan Custard

1. Eggs 3

2. Lightly packed brown sugar ⅔ cup

3. Ground cinnamon ½ teaspoon

4. Vanilla extract ½ teaspoon

5. Ground allspice ¼ teaspoon

6. Ground ginger ¼ teaspoon

7. Ground nutmeg ¼ teaspoon

8. Ground cloves ¼ teaspoon

9. Canned pumpkin puree 1 ½ cups

10. Low-fat evaporated milk 1 cup

11. Brown sugar 2 tablespoons

12. All-purpose flour 1 tablespoon

13. Ground cinnamon ¼ teaspoon

14. Melted butter ½ tablespoon

15. Chopped toasted pecans 3 tablespoons

16. Whipped cream 2 tablespoons

How to cook deliciously - Pumpkin Pecan Custard

1 . Stage

Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.

2 . Stage

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.

3 . Stage

Bake in the preheated oven for 20 minutes.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.