Pumpkin Custard With Pecan-Ginger Topping
By
Mikekey *
@Mikekey
6
Ingredients
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1 largeegg
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1/4 cbrown sugar, firmly packed
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1/4 tspvanilla extract
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1/4 tspsalt
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1/4 tspground cinnamon
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1/8 tspground allspice
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1/8 tspground ginger
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1/4 tspground nutmeg
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2/3 cpumpkin, canned or cooked (not pie filling)
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1/2 cevaporated milk (not sweetened condensed)
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TOPPING
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1 Tbspbrown sugar
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2 tspall purpose flour
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1/2 tspground cinnamon
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1 tspunsalted butter, cold
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2 Tbspchopped pecans
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2 Tbspminced candied ginger
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·whipped topping, or whipped cream (optional)
How to Make Pumpkin Custard With Pecan-Ginger Topping
- Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
- In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
- Mix in pumpkin and evaporated milk.
- Divide evenly between the 2 prepared dishes.
- Bake for 20 minutes.
- For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
- When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
- Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.