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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Perfect Pumpkin Custard with Caramelized Pecans

Source: dLife

Individual custard cups filled with sweet caramelized pecans and topped with a perfectly delicious pumpkin custard.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	237.4

Total Carbs	27.0 g

Dietary Fiber	2.0 g

Sugars	24.1 g

Total Fat	11.8 g

Saturated Fat	1.5 g

Unsaturated Fat	3.3 g

Potassium	147.3 mg

Protein	7.8 g

Sodium	86.4 mg

Dietary Exchanges 11.8 Fat, 0.0 Vegetables, 0.5 Meat, 0.3 Milk, 1.0 Other Carbs, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

You will need 8 (6-ounce custard cups) 0.3333
0.3333 cup sugar 2.0
2 tbsp cold water 1.0
1 cup Nuts, pecans, halves 2.0
2 cup fat free milk 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground cardamom 0.25
0 1/4 tsp ground cloves 0.5
0 1/2 cup packed light brown sugar 4.0
4 each raw large eggs 2.0
2 each egg whites 0.6667
0.6667 cup Pumpkin, canned, unsalted 1.0
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Place the custard cups on a large roasting pan.
Mix the sugar and water into a pot and bring to a boil. Let mixture cook, without stirring, until it turns a light caramel color, about 5 minutes.
Stir in the pecans to coat well and let cook another 3 minutes or until the mixture becomes a dark caramel color. Quickly pour the pecan mixture onto a large nonstick baking sheet and let cool completely. Once it has cooled break into small pieces and evenly sprinkle into the custard cups.
In a pot, mix the milk, cinnamon, cardamom, and cloves; bring to a boil. Cook, stirring often, for 2 minutes.
In the meantime whisk together the brown sugar, eggs, and egg white in a large bowl. When milk mixture is ready whisk into the egg mixture. Stir in the pumpkin and vanilla then evenly divide mixture among the custard cups.
Place hot water into roasting pan until it comes halfway up the sides of the custard cups then place entire pan with cups into the oven and bake until a knife inserted into the center of the custard comes out clean, about 30 minutes. Remove cups from pan, let cool, cover, and refrigerate at least 4 hours before serving.