Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 5,000+ healthy, delicious recipes
Photo of Pumpkin Custard with Caramelised Pecans by WW

Pumpkin Custard with Caramelised Pecans

6
5
5
SmartPoints® value per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Difficult
We've added rich-tasting pecans to this pumpkin custard.

Ingredients

Sugar

⅓ cup(s)

Water

2 Tbsp

Unsalted pecan halves

1 halves, coarsely chopped

Low-fat milk

2 cup(s)

Ground cinnamon

½ tsp

Ground cardamom

¼ tsp

Ground cloves

¼ tsp

Unpacked brown sugar

½ cup(s), packed

Egg(s)

4 large

Egg white(s)

2 item(s)

Canned pumpkin

⅔ cup(s), solid-packed

Vanilla extract

1 tsp

Instructions

  1. Preheat the oven to 350°F. Arrange eight 6-ounce custard cups in a large roasting pan.
  2. Combine the sugar and water in a saucepan; bring to a boil. Cook, without stirring, until the sugar turns a light caramel color, about 5 minutes. Stir in the pecans and toss to coat. Cook until the mixture is a dark caramel color, about three minutes more. Quickly pour the pecan mixture onto a large nonstick baking sheet and cool completely on a rack. Break nut mixture into small pieces and sprinkle into the custard cups. Set aside.
  3. Combine the milk, cinnamon, cardamom, and cloves in a saucepan and bring to a boil. Cook, stirring occasionally, 2 minutes. Whisk the brown sugar, eggs and egg whites in a large bowl. Whisk the hot milk mixture into the egg mixture. Stir in the pumpkin and vanilla. Ladle the mixture into the custard cups.
  4. Place the roasting pan in the oven, then pour enough hot water into the pan to come halfway up the sides of the custard cups. Bake until toothpick inserted in the center of the custards comes out clean, about 30 minutes. Remove the cups from the roasting pan and cool on a rack. Cover and refrigerate at least 4 hours before serving.

People Also Like