Spiced Custard Cups With Pecan Rum Sauce Recipe

Name: Spiced Custard Cups With Pecan Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard Cups; 1 14 oz can sweetened condensed milk; 1 cup milk; 1 teaspoon pumpkin pie spice; 1 cinnamon stick; A generous pinch of fresh ground nutmeg; 3 egg yolks; 2 whole eggs; Pecan Rum Sauce; 1/2 cup white sugar; 1/2 cup water; 2 tablespoons dark rum; 1 cinnamon stick; 3/4 cup toasted pecans (whole and pieces)

Servings: persons

Custard Cups
1 14 oz can sweetened condensed milk
1 cup milk
1 teaspoon pumpkin pie spice
1 cinnamon stick
A generous pinch of fresh ground nutmeg
3 egg yolks
2 whole eggs
Pecan Rum Sauce
1/2 cup white sugar
1/2 cup water
2 tablespoons dark rum
1 cinnamon stick
3/4 cup toasted pecans (whole and pieces)

1
Preheat oven to 350.
2
Combine both milks in a saucepan and gently heat until slightly frothy. Turn to low and add cinnamon stick, pie spice, and nutmeg--steep for 3 minutes. Remove from heat and continue steeping for about 10 minutes, until milk is lukewarm. Remove cinnamon stick.
3
Whisk together the eggs and yolks then whisk this into the milk mixture.
4
Pour mixture into ramekins and place ramekins in a baking dish. Fill baking dish with water (be careful not to get water in ramekins) halfway up side of ramekin.
5
Bake for 40-50 minutes, until solid but still slightly jiggly.
6
Cool until set.
7
Combine water, sugar, and cinnamon stick. Boil for 5 minutes, remove from heat. Remove cinnamon stick, and stir in rum. Add pecans.
8
Serve warm or cool over cool custard cups... with a dollup of whipped cream if you're feelin' fancy.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Custard Cups, 1 14 oz can sweetened condensed milk, 1 cup milk, 1 teaspoon pumpkin pie spice, and more.

Yes, Spiced Custard Cups With Pecan Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Custard Cups With Pecan Rum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions