Eggnog Pecan Caramel Custard

Prep: 20 minutes
Bake: 45 minutes
Chill: 4 hours

2/3 cup sugar
1 3/4 cups dairy eggnog
3 eggs, beaten
1/8 teaspoon pumpkin pie spice
1/4 cup chopped toasted pecans

Preheat oven to 325 [degrees] F In a heavy, 8-inch skillet cook half of
the sugar over medium-high heat until sugar begins to melt, gently shaking
skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to
low. Cook for 2 minutes or until sugar is melted and golden brown,
stirring often with a wooden spoon. Immediately and carefully pour
caramelized sugar syrup into five 6-ounce custard cups or fluted aluminum
molds. Tilt the cups to coat bottoms evenly.
In a medium mixing bowl combine eggnog, eggs, remaining sugar, and pumpkin
pie spice. Beat with rotary, beater or wire whisk until combined but not
foamy. Arrange the syrup-filled custard cups into a 13x9x2-inch baking
pan. Divide egg mixture evenly among custard cups. Carefully transfer pan
with cups to oven rack. Pour boiling water into the baking pan around the
cups to a depth of 1 inch. Bake for 45 to 55 minutes or until a knife
inserted near centers comes out clean.
Carefully remove the baked custards from the baking dish. Cool slightly on
a wire rack. Cover and chill for 4 hours. To unmold the custards, loosen
edges gently with a knife. Invert a dessert plate over each custard.
Carefully turn custard cup and plate over together. Sprinkle toasted
pecans on top of each custard. Makes 5 servings.

Source:
<http://www.findarticles.com/cf_dls/m1041/12_77/57798599/p1/article.jhtml>




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