Eggnog Pecan Caramel Custard

Discussion in 'Food and nutrition' started by Oh Deer, Dec 6, 2005.

  1. Oh Deer

    Oh Deer Guest

    Eggnog Pecan Caramel Custard

    Prep: 20 minutes
    Bake: 45 minutes
    Chill: 4 hours

    2/3 cup sugar
    1 3/4 cups dairy eggnog
    3 eggs, beaten
    1/8 teaspoon pumpkin pie spice
    1/4 cup chopped toasted pecans

    Preheat oven to 325 [degrees] F In a heavy, 8-inch skillet cook half of
    the sugar over medium-high heat until sugar begins to melt, gently shaking
    skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to
    low. Cook for 2 minutes or until sugar is melted and golden brown,
    stirring often with a wooden spoon. Immediately and carefully pour
    caramelized sugar syrup into five 6-ounce custard cups or fluted aluminum
    molds. Tilt the cups to coat bottoms evenly.
    In a medium mixing bowl combine eggnog, eggs, remaining sugar, and pumpkin
    pie spice. Beat with rotary, beater or wire whisk until combined but not
    foamy. Arrange the syrup-filled custard cups into a 13x9x2-inch baking
    pan. Divide egg mixture evenly among custard cups. Carefully transfer pan
    with cups to oven rack. Pour boiling water into the baking pan around the
    cups to a depth of 1 inch. Bake for 45 to 55 minutes or until a knife
    inserted near centers comes out clean.
    Carefully remove the baked custards from the baking dish. Cool slightly on
    a wire rack. Cover and chill for 4 hours. To unmold the custards, loosen
    edges gently with a knife. Invert a dessert plate over each custard.
    Carefully turn custard cup and plate over together. Sprinkle toasted
    pecans on top of each custard. Makes 5 servings.


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