Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F.

    Advertisement
  • Whisk together pumpkin, eggs, milk and vanilla in a medium bowl.

  • Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Sift into the pumpkin mixture and whisk until incorporated. Divide the mixture equally among six 3/4-cup custard cups.

  • Set the cups in a baking dish and pour in boiling water to come halfway up the outsides of the cups. Bake until a knife inserted in the center comes out clean, 50 to 60 minutes. Remove the custards from the oven and cool them to room temperature. Chill for at least 2 hours before serving.

  • Meanwhile, spread hazelnuts on a pie plate and toast in a 350 degrees F oven for 10 minutes to loosen the skins. Rub off skins and let cool. Chop finely and set aside.

  • Line a baking sheet with foil. Combine granulated sugar and water in a small, heavy saucepan. Bring to a simmer and cook, without stirring, until the syrup is a deep amber color, 5 to 10 minutes. Do not let the syrup burn. Pour the hot syrup onto the prepared baking sheet. Quickly tilt to spread the caramel in a thin layer. Sprinkle on the toasted nuts. Let cool. When the caramel is hard, break into shards.

  • Process cream cheese, confectioners' sugar and Cognac (or vanilla) in a food processor or blender until smooth. Garnish the custards with a spoonful of the cream and shards of the hazelnut caramel.

Tips

Make Ahead Tip: Prepare the custards through Step 4; cover and refrigerate for up to 2 days. The caramel (Step 6) can be prepared up to a week ahead and stored in an airtight container.

Nutrition Facts

348 calories; 6.3 g total fat; 2.5 g saturated fat; 76 mg cholesterol; 393 mg sodium. 499 mg potassium; 63.3 g carbohydrates; 1.7 g fiber; 58 g sugar; 10.9 g protein; 6887 IU vitamin a iu; 3 mg vitamin c; 26 mcg folate; 326 mg calcium; 2 mg iron; 44 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2013
The best Thanksgiving dessert ever! This has become a holiday tradition for us. Pros: The hazelnut caramel is spectacular Cons: The hazelnut caramel can be a bit fiddly Read More