Pumpkin Custards with Crunchy Pecan Topping

Ingredients

• 0.5 cup firmly brown sugar dark packed
• 0.3 cup butter 
• 15 ounce pumpkin canned
• 2 large eggs lightly beaten
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground ginger 
• 0.8 cup heavy whipping cream 
• 0.3 teaspoon nutmeg freshly grated
• 0.5 teaspoon orange rind grated
• 1 cup pecans chopped
• 0.5 teaspoon salt 
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• baking paper
• oven
• ramekin
• roasting pan

Directions

1. Stir together first 11 ingredients in a large bowl.
2. Pour mixture evenly into 8 lightly greased 4-ounce ramekins or custard cups.
3. Place in a large roasting pan; add hot water to pan to depth of 1".
4. Bake, uncovered, at 325 for 55 minutes.
5. 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 just golden brown.
6. Pour onto a parchment paper-lined pan, spreading evenly. Cool completely; break into small pieces, and set aside.
7. Remove ramekins from water; cool slightly on wire racks. Cover and chill up to 24 hours, if desired.
8. To serve, top each custard with 1 1/2 tablespoons pecan topping.