Pumpkin Caramel Cream Pudding

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Pudding Ingredients:

  • 4 – eggs
  • 1/2 cup sugar
  • 1 1/2 cups half-and-half
  • 1 cup canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Dash salt

Topping Ingredients:

  • 2 tablespoons dark brown Sugar
  • 1 tablespoon chopped pecans
  • 1 tablespoon butter, softened

Directions:

  1. Heat oven to 325°F.
  2. Put large pan or teakettle of water on to boil.
  3. Beat eggs and sugar in medium bowl until well blended.
  4. Add cream, pumpkin, cinnamon, nutmeg and salt; mix well.
  5. Place 6 (6 oz) individual custard cups or ramekins in a 13 x 9-inch baking pan.
  6. Pour mixture into custard cups.
  7. Pour boiling water in baking pan to depth of one inch.
  8. Bake 40 to 45 minutes or until knife inserted in center comes out clean.
  9. Remove custard from pan of water to cooling rack.
  10. Cool.
  11. Cover and refrigerate until chilled.
  12. Topping:

    Heat broiler.

  13. Mix brown sugar, pecans and butter in small bowl.
  14. Sprinkle evenly over individual custards.
  15. Place under broiler, 4 inches from heat, for 2 to 3 minutes or just until sugar melts.
  16. Watch carefully so custards do not burn.
  17. Serve while topping is warm.

Makes 6 servings.

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