Pumpkin Custards with Hazelnut Caramel
Source: EatingWell Magazine, Holiday Issue 1995
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.
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.
4 other carbohydrates, 1 fat