Author Notes
My family isn't big on pumpkin pie, but we always have it for tradition's sake. Last Thanksgiving I decided to try something new, so I made Crustless Milk and Cardamom “Pumpkin Pie," a creamy custard baked inside of a pumpkin, from No Recipes. I've since made the simple custard with a variety of new flavors and toppings--this pumpkin spice flavored custard with rummy pecan sauce is my favorite combo so far. Use 6-8 small ramekins. (http://norecipes.com/2008...) —Loves Food Loves to Eat
Ingredients
- Custard Cups
-
1
14 oz can sweetened condensed milk
-
1 cup
milk
-
1 teaspoon
pumpkin pie spice
-
1
cinnamon stick
-
A generous pinch of fresh ground nutmeg
-
3
egg yolks
-
2
whole eggs
- Pecan Rum Sauce
-
1/2 cup
white sugar
-
1/2 cup
water
-
2 tablespoons
dark rum
-
1
cinnamon stick
-
3/4 cup
toasted pecans (whole and pieces)
Directions
- Custard Cups
-
Preheat oven to 350.
-
Combine both milks in a saucepan and gently heat until slightly frothy. Turn to low and add cinnamon stick, pie spice, and nutmeg--steep for 3 minutes. Remove from heat and continue steeping for about 10 minutes, until milk is lukewarm. Remove cinnamon stick.
-
Whisk together the eggs and yolks then whisk this into the milk mixture.
-
Pour mixture into ramekins and place ramekins in a baking dish. Fill baking dish with water (be careful not to get water in ramekins) halfway up side of ramekin.
-
Bake for 40-50 minutes, until solid but still slightly jiggly.
-
Cool until set.
- Pecan Rum Sauce
-
Combine water, sugar, and cinnamon stick. Boil for 5 minutes, remove from heat. Remove cinnamon stick, and stir in rum. Add pecans.
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Serve warm or cool over cool custard cups... with a dollup of whipped cream if you're feelin' fancy.
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