Pecan-crusted Custard with Peaches and Berries

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Description[edit]

From Southern Living 2007 Cookoff

  • Prep: 15 minutes | Cook: 3 minutes | Cool: 55 minutes | Chill: 2 Hr | Broil: 3 minutes | Stand: 5 minutes

From "Catsrecipes Y-Group"[1]

  • Makes 6 servings

Ingredients[edit]

  • 2¼ cups milk
  • ⅓ cup pure maple syrup
  • 1 (4.6-oz) package Jell-O Brand vanilla flavor Cook-and-Serve Pudding & Pie

Filling[edit]

Procedures[edit]

  1. Stir together milk and ⅓ cup maple syrup in medium saucepan.
  2. Stir in pudding and pie filling.
  3. Bring to a boil over medium heat, stirring constantly.
  4. Pour mixture into a medium bowl, and let cool 45 minutes.
  5. Meanwhile, peel peaches and cut into slices.
  6. Heat pecans in a skillet over medium heat, stirring constantly 3 minutes or until lightly toasted and fragrant.
  7. Let cool 10 minutes.
  8. Finely chop pecans.
  9. Place 4 tsp chopped pecans in each of 6 (6-oz) ramekins.
  10. Drizzle 1 tsp maple syrup over pecans in each ramekin.
  11. Beat heavy cream at medium speed with electric mixer until stiff peaks form.
  12. Fold into cooled milk mixture.
  13. Spoon custard mixture mixture evenly into ramekins.
  14. Chill 2 hours or until set.
  15. Place brown sugar in a small fine wire mesh strainer.
  16. Using the back of a spoon, press sugar through strainer onto tops of chilled custards.
  17. Arrange ramekins in a shallow roasting or broiler pan filled with ice.
  18. Broil 5 inches from heat 2 – 3 minutes until sugar is melted.
  19. Let stand 5 minutes to allow sugar to harden.
  20. Place ramekins on individual serving plates; arrange peach slices and assorted berries around ramekins.
  21. Sprinkle tops of custards with remaining pecans (about 4 tsp each) garnish, if desired.