Pumpkin gives a lovely color and just a little flavor to this preparation.
This recipe will make about 10 to 11 servings and will take about 45 minutes to
prepare.
Ingredients:
* 2 ¾ cups Heavy Cream
* ½ cup + 1 tbsp Granulated Sugar
* 6 Large Egg Yolks
* ½ tsp Vanilla
* ½ cup Canned Pumpkin Puree
* 5 oz Pecans
Method:
* Toast the pecans and chop them into fine pieces and set them aside.
* Adjust the rack in the lower third of oven and set the temperature of the oven
to 300° F to preheat it.
* Put 11 small ungreased round porcelain ramekins of about ½ cup capacity in a
baking pan.
* Put the cream and sugar in a saucepan and heat it just until the sugar
dissolves.
* Put the egg yolks, vanilla and pumpkin puree in a bowl and whisk them
together.
* Add the warm cream mixture to it and whisk it with other ingredients.
* Now, place a strainer over a large bowl and pour the mixture through the
strainer to strain out any cooked egg yolk particles and deflate bubbles caused
from stirring.
* Pour the custard in the strainer in the ramekins.
* Now pour hot water in the baking pan, until it comes to halfway up the sides
of the ramekins.
* Bake for 25 to 27 minutes or until the custards just get set.
* Be vigilant and do not over bake the custard.
* Transfer the ramekins to a wire rack to cool and then cool it in the
refrigerator so that it gets firm.
* Just before you serve, blot the surface of the chilled custards with a paper
towel and sprinkle toasted pecans over its top.
