Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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

347.6 calories; protein 10.9g 22% DV; carbohydrates 63.3g 20% DV; exchange other carbs 4; dietary fiber 1.7g 7% DV; sugars 58.4g; fat 6.3g 10% DV; saturated fat 2.5g 13% DV; cholesterol 75.6mg 25% DV; vitamin a iu 6887.3IU 138% DV; vitamin c 2.8mg 5% DV; folate 26.5mcg 7% DV; calcium 325.7mg 33% DV; iron 1.5mg 9% DV; magnesium 43.7mg 16% DV; potassium 498.9mg 14% DV; sodium 393mg 16% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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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