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Pumpkin Custard with Glazed Spicy Pecans
from the kitchen of Sharmagne Leland-John

2 eggs, lightly beaten
7 ½ ounces can pumpkin pureé
¾ cup whipping cream
¼ cup brown sugar, packed
½  teaspoon pumpkin pie spice
¼ teaspoon salt
¼ cup glazed spicy pecans
¼ cup pure maple syrup

Preheat oven to 350 º F.  In a medium
bowl, combine the eggs, pumpkin,
cream, brown sugar, pumpkin pie spice,
and salt.  Beat with a wire whisk until
smooth.  Place four 6-ounce ramekins  
in a 2-quart bain-marie. Divide the
custard mixture among the cups.  Pour
boiling water into the bain-marie
around the cups to a depth of 1 inch.
Bake for 45 to 55 minutes or until
a knife inserted into the centres comes
out clean.  Carefully remove cups from
water; cool on a wire rack.

To serve, unmold the custards onto four
dessert plates.  Sprinkle with glazed spicy
pecans and drizzle with maple syrup.  May
be served warm or chilled.



 

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