Pumpkin Caramel Cream Pudding
Ingredients List
Pudding:
- 4 - eggs
- 1/2 cup - Domino® Granulated Sugar
- 1 1/2 cups - half-and-half
- 1 cup - canned pumpkin
- 1/2 teaspoon - cinnamon
- 1/4 teaspoon - nutmeg
- Dash salt
Topping:
- 2 tablespoons - Domino® Dark Brown Sugar
- 1 tablespoon - chopped pecans
- 1 tablespoon - butter, softened
Instructions
Heat oven to 325°F. Put large pan or teakettle of water on to boil.
Beat eggs and sugar in medium bowl until well blended. Add cream, pumpkin, cinnamon, nutmeg and salt; mix well. Place 6 (6 oz) individual custard cups or ramekins in a 13 x 9-inch baking pan. Pour mixture into custard cups. Pour boiling water in baking pan to depth of one inch. Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Remove custard from pan of water to cooling rack. Cool. Cover and refrigerate until chilled.
For Topping:
Heat broiler. Mix brown sugar, pecans and butter in small bowl. Sprinkle evenly over individual custards. Place under broiler, 4 inches from heat, for 2 to 3 minutes or just until sugar melts. Watch carefully so custards do not burn. Serve while topping is warm.
Makes 6 servings.