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Custard with Caramel-Pecan Topping Recipe

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This recipe for Custard with Caramel-Pecan Topping, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Thursday, January 22, 2009

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 325 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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