Pumpkin Custards with Hazelnut Caramel
From EatingWell: November/December 1992
Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.
- 1 cup canned pumpkin puree
- 2 large eggs, lightly beaten
- 2 cups nonfat evaporated milk
- 1 teaspoon vanilla extract
- 3/4 cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 10 hazelnuts, (1/2 ounce)
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 ounces reduced-fat cream cheese, (Neufchâtel)
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon Cognac, or vanilla extract
- Preheat oven to 350°F.
- 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°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 & Notes
- 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.
Per serving: 352 calories; 7 g fat (3 g sat, 3 g mono); 85 mg cholesterol; 63 g carbohydrates; 11 g protein; 2 g fiber; 384 mg sodium; 543 mg potassium.
Nutrition Bonus: Vitamin A (138% daily value), Potassium (16% dv), Calcium (32% dv).
Carbohydrate Servings: 4
Exchanges: 4 other carbohydrates, 1 fat
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Type of Dish
- Desserts, other
- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique
- November/December 1992