![](https://cdn.statically.io/img/www.allrecipes.com/thmb/xStIo2Q5uDHHcOx9AzsqSoTnFmE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/772522-f6ad206db7e04125aca856dcdaf3a22f.jpg)
Ingredients
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2 cups whipping cream
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¼ cup sugar
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1 teaspoon cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 cup pumpkin puree
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½ vanilla bean, split and scraped
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1 teaspoon dark rum
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5 egg yolks
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2 tablespoons white sugar
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½ cup chopped toasted pecans
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¼ cup maple syrup
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
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Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
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Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
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Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
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Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.
Nutrition Facts (per serving)
491 | Calories |
40g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 491 | |
% Daily Value * | |
Total Fat 40g | 52% |
Saturated Fat 20g | 102% |
Cholesterol 279mg | 93% |
Sodium 137mg | 6% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 2g | 9% |
Total Sugars 23g | |
Protein 5g | 10% |
Vitamin C 2mg | 3% |
Calcium 101mg | 8% |
Iron 1mg | 8% |
Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.