Pumpkin Pecan Custard
Pumpkin Pecan Custard might be a good recipe to expand your dessert recipe box. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 11g of fat, and a total of 189 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 55 minutes. If you have solid-pack pumpkin, flour, ground cloves, and a few other ingredients on hand, you can make it.
In a large bowl, combine the first nine ingredients.
Transfer to eight 6-oz. ramekins or custard cups.
Place in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 20 minutes.
Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon.
Cut in butter until crumbly. Stir in pecans.
Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are great choices for Custard. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.