Crunchy Topped Pumpkin Custard Recipes

PUMPKIN CUSTARDS WITH BRITTLE TOPPING

Steps:

• Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
• In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
• Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

CRUNCHY TOPPED PUMPKIN CUSTARD

Steps:

• 1. In large bowl combine eggs, pumpkin, 1/2 cup sugar, 1/2 teaspoon of the cinnamon, orange peel, vanilla and allspice. Gradually stir in milk. Pour into 1-quart souffle dish. Cover tightly with foil.2. Tear off two 15 x 6-inch pieces of heavy duty foil. Lengthwise fold each piece into thirds, making two 15 x 2-inch strips. Crisscross strips in centers at 90° angle. Place souffle dish on foil strips. Bring ends of foil strips up and use to place souffle dish in 4- to 6-quart crockery cooker, leaving foil strips under souffle dish. Pour hot water into crockery cooker around outside of souffle dish to depth of 1 1/2 inches. Cover and cook on low heat setting for 5 hours or until knife inserted near center comes out clean.3. Meanwhile, in small bowl place KELLOGG'S CORN FLAKES cereal. Drizzle with butter. Sprinkle with sugar and remaining 1/2 teaspoon cinnamon. Toss to coat. Place on foil-lined baking sheet coated with cooking spray. Bake at 300°F about 8 minutes or until crisp. Cool completely.*4. Use foil strips to lift souffle dish out of crockery cooker. Let stand 20 minutes. Serve custard warm topped wiht cereal mixture.*NOTE: Cooled cereal mixture may be stored in airtight container for up to 1 week.

PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING

Steps:

• Stir together first 11 ingredients in a large bowl.
• Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
• Place in a large roasting pan; add hot water to depth of 1".
• Bake uncovered, at 325 degrees for 55 minutes.
• Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
• Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
• To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.