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Custard with Caramel-Pecan Topping Recipe

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This recipe for Custard with Caramel-Pecan Topping is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. evaporated milk
4 eggs
4 T. brown sugar
1 T. vanilla
1 container (12.5 oz) caramel ice cream topping
1/2 c. pecans, chopped
Directions:
Directions:
Preheat oven to 325º F. In a medium bowl, whisk evaporated milk, eggs, brown sugar and vanilla. Pour into 6 ungreased 6 ounce custard cups. Place cups in a 9 x 13 inch baking pan. Place pan in oven and fill with hot water about halfway up sides of cups. Bake 30-35 minutes or until a knife inserted in center of custard comes out clean. Remove cups from water. Allow custard to cool 10 minutes before removing from cups.
Combine caramel topping and pecans in a small saucepan. Stirring constantly, bring to a boil over medium heat. Remove from heat.
To serve, loosen edges of custard with a knife. Invert onto dessert plates. Spoon warm caramel topping over warm custard.
Number Of Servings:
Number Of Servings:
6

 

 

 

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