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Pumpkin Custards with Hazelnut Caramel

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EatingWell
Pumpkin Custards with Hazelnut Caramel
Rating: 5 stars
Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.
EatingWell Test Kitchen
total:
3 hrs 30 mins
Servings:
6

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

Per Serving:
348 calories; protein 10.9g; carbohydrates 63.3g; dietary fiber 1.7g; sugars 58.4g; fat 6.3g; saturated fat 2.5g; cholesterol 75.6mg; vitamin a iu 6887.3IU; vitamin c 2.8mg; folate 26.5mcg; calcium 325.7mg; iron 1.5mg; magnesium 43.7mg; potassium 498.9mg; sodium 393mg; thiamin 0.1mg.
Exchanges:

4 other carbohydrates, 1 fat

© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/20/2022
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© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/20/2022

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Pumpkin Custards with Hazelnut Caramel
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